Description
A vibrant and flavorful sheet pan dinner featuring miso-glazed salmon served in crispy lettuce cups with a tangy kimchi slaw. Perfect for a quick and healthy weeknight meal.
Ingredients
Scale
For the Crust:
- 1/4 cup white miso paste
- 2 tablespoons mirin
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 4 (6-ounce) salmon fillets, skin on
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 1/2 cup kimchi, chopped
- 2 tablespoons kimchi juice
- 1 tablespoon mayonnaise
- 1 teaspoon lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon sesame seeds, toasted
- 8 large butter lettuce leaves
- Chopped green onions and cilantro for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together miso paste, mirin, rice vinegar, honey, and sesame oil until smooth.
- Place salmon fillets on the prepared baking sheet, skin side down. Brush generously with the miso glaze. Bake for 12-15 minutes, or until salmon is cooked through and flakes easily with a fork.
- Meanwhile, in a medium bowl, combine shredded cabbage, carrots, chopped kimchi, kimchi juice, mayonnaise, lime juice, salt, and pepper. Toss to coat evenly. Stir in toasted sesame seeds.
- To assemble, place 2 lettuce leaves on each plate. Spoon kimchi slaw equally into each leaf cup. Top with a piece of miso-glazed salmon.
- Garnish with chopped green onions and cilantro. Serve immediately.
Notes
You can customize the seasonings to taste. For a spicier slaw, add a bit of gochujang or extra kimchi. To make it gluten-free, ensure your miso is gluten-free.