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Sweet Chili Miso Salmon Salad with Freekeh, Beets and Oranges
4.5 from 4 votes

Sweet Chili Miso Salmon Salad with Freekeh, Beets and Oranges

Super healthy foods like freekeh, beets, oranges, and avocado are just part of what make this nutritious 30 minute Sweet Chili Miso Salmon Salad a dinner win any night of the week!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Lunch, Main Course, Salad
Cuisine: American
Keyword: Sweet Chili Miso Salmon Salad
Servings: 4 servings
Calories: 1285kcal

Ingredients

FOR THE FISH:

  • 1.75 pounds salmon fillets or 4 small individual salmon fillets
  • 2 tablespoons olive oil
  • 1/4 cup Thai sweet chili sauce
  • 1 lemon juiced
  • 4 cloves garlic minced
  • 2 tablespoons miso paste
  • 1.5 tbsp ginger freshly grated

FOR THE SALAD BOWLS:

  • 4 cups cooked freekeh
  • 4 cups shredded red + greed cabbage
  • 1 head romaine lettuce chopped
  • 1/2 cup green onion chopped
  • 1/2 cup cilantro chopped
  • 1/2 cup carrots shredded and chopped
  • 2 oranges peeled and chopped
  • 1 cup cooked beets chopped
  • 2 avocado pits removed and sliced
  • 1/2 cup sunflower seeds
  • Sesame seeds green onion, and lime wedges for garnish

Instructions

  • Preheat oven to 425 degrees F.
  • Spray a medium size rimmed baking sheet with non-stick cooking spray and lay out salmon filets, skin-side-down.
  • In a small bowl whisk together the olive oil, Thai sweet red chili sauce, lemon juice, minced garlic, miso paste and grated ginger. Pour sauce over salmon fillets, trying to keep as much on top on the fillets as possible.
  • Bake salmon for 10-12 minutes, or until internal temperature reaches 145 degrees F (try to avoid overcooking as it will dry-out the salmon).
  • As the salmon bakes, prepare your bowls- start with cooked freekeh (or preferred favorite grain), shredded cabbage, lettuce, green onion, cilantro and carrots. Finish by piling on fresh chopped oranges, beets, avocado, sunflower seeds, sesame seeds and, of course, salmon!

Notes

*Prep veggies, freekeh and marinade ahead of time to make for an even easier and faster dinner. **To make this dish GLUTEN-FREE swap the freekeh for quinoa or rice.

Nutrition

Calories: 1285kcal | Carbohydrates: 153g | Protein: 81g | Fat: 47g | Saturated Fat: 5g | Cholesterol: 109mg | Sodium: 750mg | Potassium: 2140mg | Fiber: 30g | Sugar: 31g | Vitamin A: 4935IU | Vitamin C: 105.1mg | Calcium: 226mg | Iron: 7.5mg
Course Lunch, Main Course, Salad
Cuisine American
Keyword Sweet Chili Miso Salmon Salad
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