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Grilled Miso Salmon with Chayote Barley Salad

Authors
  • avatar
    Name
    ChefPandas
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🍽️ Recipe Overview

  • Cuisine : Asian
  • Dietary : High-protein
  • Difficulty : Medium
  • Method : Grill

👨‍🍳 Chef's Notes

The miso marinade adds depth of flavor and helps in caramelizing the salmon beautifully on the grill. Chayote brings a crisp texture to the salad, while barley provides a hearty base.

⭐ Why This Recipe Works

Marinating the salmon in miso not only enhances its flavor but also helps in tenderizing the fish. The grilled chayote adds a smoky element to the salad, complementing the umami notes of the miso.

🧾 Ingredients

  • 3 salmon fillets (180g each)
  • 3 tbsp miso paste
  • 1 chayote, thinly sliced
  • 1 cup cooked barley
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Red pepper flakes for garnish

🔪 Preparation

  1. Preheat the grill to medium-high heat.
  2. In a bowl, mix miso paste with a splash of water to create a smooth marinade.
  3. Pat the salmon fillets dry, season with salt and pepper, and coat them with the miso marinade.
  4. Toss the chayote slices with olive oil, salt, and pepper.
  5. Cook the barley according to package instructions.

🥘 Cooking Instructions

  1. Grilling the Salmon:
    • Place the marinated salmon fillets on the grill.
    • Grill for 4-5 minutes per side until the salmon is cooked through and has grill marks.
  2. Grilling the Chayote:
    • Grill the chayote slices for 2-3 minutes per side until slightly charred.
  3. Assembling the Salad:
    • In a bowl, combine the grilled chayote, cooked barley, and a drizzle of olive oil.
  4. Plating:
    • Serve the grilled miso salmon on a bed of chayote barley salad.
    • Garnish with red pepper flakes for a hint of spice.

⏱️ Timing Breakdown

  • Preparation: 15 mins
  • Cooking: 10 mins
  • Total: 25 mins

📊 Nutrition Facts

  • Calories: 420 kcal
  • Protein: 35g
  • Carbohydrates: 25g
  • Fat: 20g
  • Fiber: 6g

🔄 Variations & Substitutions

  • Vegetarian Option: Substitute salmon with grilled tofu marinated in miso for a plant-based alternative.
  • Gluten-Free: Replace barley with quinoa or brown rice for a gluten-free version.

💡 Pro Tips

  • Ensure the grill is properly preheated to get those beautiful grill marks on the salmon.
  • Let the salmon rest for a few minutes after grilling to allow the juices to redistribute, keeping it moist.

🌡️ Storage Instructions

  • Store leftover salmon and salad separately in airtight containers in the refrigerator for up to 2 days.
  • Reheat the salmon in the microwave for 1-2 minutes on medium heat, and enjoy the salad cold for a refreshing leftover meal.