Best Little Miso Salmon with Asian Style Slaw and Toasted Sesame Seeds

Serves 4
  • 4 X 180 gram portions of fresh salmon (you could use thick white fish if you prefer)
  • 4 tbsps. miso soup paste
  • ½ cup Best Foods™ Lite Mayonnaise
  • 1 tbsp. finely grated lemon zest
  • ¾ cup panko breadcrumbs
  • ½ red cabbage, finely sliced
  • 1 carrot, peeled and finely sliced
  • 1 yellow capsicum, deseeded and sliced into strips
  • ½ cup sango sprouts
  • 1 cup mesclun salad mix
  • 2 tbsp. coriander + extra for garnish
  • ¼ cup Best Foods™ Lite Mayonnaise
  • 1 lime, juice and zest
  • 1 tbsp. sweet chili sauce
  • 2‐3 tbsp. warm water
  • 2­‐3 tbsp. toasted sesame seeds (you can use a mixture of black and natural seeds)


Preparation time: 15 minutes

Cook time: 15-20 minutes

  1. Pre‐heat the oven to 180 degrees. 
  2. Line a shallow roasting tray with cooking paper. 
  3. In a small bowl combine miso, mayonnaise and lemon zest. 
  4. Arrange salmon portions in the tray and spread a generous layer of miso mayonnaise on each. Sprinkle over panko crumbs. 
  5. Bake in the oven for 8-10 minutes depending on thickness of the salmon (the flesh should just start to flake in the center when tested with a fork). 
  6. Rest for 2‐3 minutes. 
  7. Meanwhile combine the sliced vegetables and sprouts in a large bowl and toss with the lime mayonnaise dressing. 
  8. Arrange coleslaw on the serving plates and top each with a portion of salmon, sprinkle with sesame seeds and garnish with coriander and a lime wedge.

Best Little Miso Salmon with Asian Style Slaw and Toasted Sesame Seeds

For dressing, whisk together the mayonnaise, lime juice and zest, sweet chili and warm water to make a thin creamy dressing.

Recipe by Jo Wilcox