Miso Salmon And Hijiki Slaw Recipe nomnomnoms

• 2 Salmon Fillets
• 3-4 tbsp miso
• 2 tsp olive oil / 10 sprays olive oil spray
• 1 cup chopped cabbage
• 1/2 cup hijiki kelp (soaked in water, as instructed on package)
• 2 tbsp lime juice
• 1/2 tsp dry dashi (bonito bouillon)
• 10 leaves chopped shiso leaves (Japanese perilla) - optional
• Soy Sauce

1. Slather miso onto the salmon fillets, and marinade for at least 5 hours.
2. Take the hijiki kelp and place it in a bowl with plenty of water.
3. Put both in the fridge.
4. Pre-heat the oven at 400F.
5. Pat excess miso off the salmon with a paper towel.
6. Brush some olive oil/ spray from olive oil spray on the salmon and cook for 10-15 minutes, or until flaky.
7. Chop cabbage.
8. Wrap and microwave on high for 1 minute.
9. Combine with chopped perilla leaves, drained hijiki kelp, lime juice, and dashi.
10. Mix well, adjust with soy sauce if needed.
11. Plate the salmon and hijiki slaw.
12. Serve with cooked rice.

salmon, miso, olive oil, cabbage, hijiki kelp, lime juice, shiso leaves, soy sauce

Taken from www.chowhound.com/recipes/miso-salmon-hijiki-slaw-12107 (may not work)