Miso-glazed salmon with red cabbage and clementine salad – Rachelle Béry

Ingredients

• <strong>Salmon</strong>
• 2 tsp brown sugar 10 ml
• 1 tsp salt 5 ml
• 2 lb salmon fillet with skin (taken from the thickest part) 900 g
• 2 tbsp miso 30 ml
• 1 tbsp low-sodium soy sauce 15 ml
• 1 tbsp maple syrup 15 ml
• 2 tsp rice vinegar 10 ml
• 1 tsp fresh ginger, finely grated 5 ml
• 1 small garlic clove, finely grated
• 1/2 cup cilantro leaves 15 g
• Roasted sesame seeds, to taste
• <strong>Salad</strong>
• 3 tbsp rice vinegar 45 ml
• 2 tbsp toasted sesame oil 30 ml
• 3 cups red cabbage, thinly sliced on a mandoline 255 g
• 1 cup cilantro leaves 30 g
• 3 clementines, peeled, each segment cut in half
• 2 tbsp pomegranate seeds (optional) 30 ml