Recipe description
October 6, 2026
Fermented Miso Salmon Salad
A nourishing salmon salad with fermented miso and colorful plants for everyday gut-friendly variety.
Fermented Foods
Omega-3 Rich
High Protein
86%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Provides protein and omega-3-rich salmon alongside colorful vegetables.
- Includes miso, a fermented ingredient, plus olive oil and sesame seeds.
- Offers plant variety from cucumber, capsicum, carrot, red onion, and sesame.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Salmon
2
piece
Miso
2
tablespoon
Cucumber
1
piece
Capsicum, red
1
piece
Carrot
1
piece
Onion, red
0.5
piece
Seed, sesame
2
tablespoon
Oil, olive
2
tablespoon
Vinegar
1
tablespoon
Instructions
1
Whisk the miso with 1 tablespoon olive oil and the vinegar in a small bowl to make a marinade.
2
Coat the salmon fillets with half of the miso marinade and let them sit for 10 minutes.
3
Pan-fry the salmon in a lightly oiled pan over medium heat for 3-4 minutes per side, until just cooked through. Rest, then flake into large pieces.
4
Thinly slice the cucumber, red capsicum, and carrot, and thinly slice the red onion.
5
Toss the vegetables with the remaining olive oil and a little of the miso marinade in a large bowl.
6
Gently fold the flaked miso salmon into the salad and divide between two plates.
7
Sprinkle with sesame seeds and serve immediately.
More Recipes For Your Gut
Nutrition
510 kcal
Calories
34 g
Protein
18 g
Carbohydrates
5 g
Fiber
9 g
Sugar
33 g
Fat
6 g
Saturated fat
1.4 g
Salt
FAQ
How many servings does this miso salmon salad make?
It makes two servings.
How long should the salmon marinate?
Coat it with half of the marinade and let it sit for 10 minutes.
How do I know when the salmon is cooked?
Pan-fry it for 3–4 minutes per side, until the centre is opaque and the fish flakes easily. Use a food thermometer if preferred.
Can I bake the salmon instead of pan-frying it?
Yes. Bake it in a preheated oven until it is opaque and cooked through, adjusting the time to the thickness of the fillets.
Can I use another type of miso?
Yes. White, yellow, or red miso can be used; the flavour and saltiness may vary.
Is miso gluten-free?
Some miso is gluten-free, while others contain barley or another gluten-containing grain. Check the label if this matters to you.
Can I prepare the salad in advance?
You can slice the vegetables and prepare the dressing in advance, but add the salmon and sesame seeds shortly before serving for the best texture.
How should I store leftovers?
Refrigerate leftovers promptly in a sealed container and use them within 1–2 days. Do not leave cooked salmon at room temperature for long periods.
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