Serves 2 


2 skinless salmon pieces, diced into chunks
2 tablespoons miso paste
1 tablespoon mirin
2 drops sesame oil
Peanut oil


2 big handfuls of baby spinach
400 g can chickpeas, drained
1 corn cob, charred and kernels removed
½ Lebanese cucumber, diced
½ cup edamame beans, blanched
¼ cup pickled ginger
½ cup fresh coriander, roughly chopped


¼ cup olive oil
1 lime, zested and juiced
½ long red chilli, finely diced (remove seeds if you prefer it not spicy)
1 teaspoon honey
Salt and pepper to season


In a medium-size bowl, add the miso paste, mirin, and sesame oil, give it a good mix, add the salmon chunks, and gently massage it in with your hands. Let it marinate for 10-20 minutes.

Heat a large non-stick pan over medium-high heat and add a teaspoon of peanut oil. Remove the salmon from the marinade and add it to the pan. Let it cook until all the sides are nice and golden.

To make the dressing, grab a small bowl and add the olive oil, lime zest and juice, chilli, honey, salt and pepper and give it a light whisk until well combined. Set aside

Grab 2 serving/salad bowls and add a handful of spinach in each. Working around the bowls’ edge, start to top the spinach with the chickpeas, corn kernels, cucumber, edamame and pickled ginger. Pop the cooked salmon in the centre, drizzle over the dressing and garnish with coriander.


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