Calikorpan Poached Miso Salmon Salad

• 1 salmon fillet
• 3 tablespoons miso Korean, fermented soybean, daeng-jang
• 2 cups water
• 2 stalks green onion
• 3 tablespoons soy sauce
• 1 teaspoon sesame oil
• baby kale or Spinach
• 1 orange Skinned and Diced
• 1 avocado Diced
• balsamic vinegar to taste
• olive oil to taste
• black pepper to taste
• 1 stem spinach
• 2 cloves garlic minced
• sesame seeds
• sesame oil
• salt to taste

1. Make Spinach Compote: Steam spinach until wilted. Rinse and drain under cold water. Squeeze out water using both hands until spinach makes a compact ball. Cut ball into 4 pieces and place in a bowl. Sprinkle salt, sesame oil, sesame seeds and garlic to taste. Set Aside.
2. Bring water, soy sauce, miso, sesame oil and green onions to a boil. Add salmon. Reduce heat to medium. Remove with slotted spoon once it is fully cooked.
3. In a large bowl, lightly drizzle olive oil and balsamic vinegar over baby kale, diced oranges and avocado until avocado has lightly coated coated the greens. Add more evoo and balvin if needed. Transfer to serving plate.
4. Place poached salmon over mixed greens. Top salmon with small pile of spinach compote.

salmon fillet, miso korean, water, stalks green onion, soy sauce, sesame oil, baby kale, orange, avocado, balsamic vinegar, olive oil, black pepper, stem spinach, garlic, sesame seeds, sesame oil, salt

Taken from www.yummly.com/recipe/CaliKorPan-Poached-Miso-Salmon-Salad-1066886 (may not work)