Salmon with Corn and Miso Salad | IGA Recipes

Ingredients

• 4 salmon fillets, skin on
• 2 corns on the cob, blanched and kernels cut from the cob
• 1 red capsicum, diced
• 1 cup frozen edamame, shelled, blanched
• 1 cup canned chickpeas, rinsed, drained
• 3 tbsp buckwheat, toasted
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 2 cups baby spinach
• Miso Dressing
• 1/3 cup lime juice
• 1 tsp honey
• 1 tbsp extra virgin olive oil
• 2 tbsp miso
• 2 tbsp tahini
• 1 tbsp tamari or salt reduced soy sauce
• 1 small Jalapeno chilli, deseeded and chopped (optional)
• 1 garlic, crushed
• 1 cup coriander, chopped