This recipe is one of my go to recipes during the summer. It is light, fresh, and flavourful! The salmon adds protein and omega 3 fatty acids, the cauliflower salad is full of fibre, vitamins, and minerals. You can easily substitute some ingredients or add different vegetables to the salad. Depending on what I find in the fridge, it varies each time. To add some more healthy fats, add a nice garlicky guacamole as a sauce.

I love using miso paste to add flavour to my dishes. It’s a great ingredient to marinated meat, fish, or tofu. Depending on the type of miso paste you get, it consists of soy beans, rice or barley that has been fermented with salt, water and a fungus. White miso (shiromiso) is the mildest variety because its fermentation time is relatively short. It is great for sauces and salad dressings. Red miso (akamiso) is fermented much longer and thus more intense and saltier. Use it for soups or hearty sauces. Mixed miso (awasemiso) is combination of two or more types of miso, usually white and red. You can find miso at Coop ( ) in Geneva.

Salmon is rich in omega 3 fatty acids. Your body cannot make these, that’s why they are essential. The most effective omega3s include EPA and DHA which occur naturally in oily fish such as mackerel, herring, salmon, tuna, salmon, sardines etc. DHA plays an important role in the development and functioning of the brain and reduction of oxidative stress. Alpha linoleic acid (ALA) is an omega 3 fatty acid found in plants such as flax seeds, chia seeds, walnuts, pumpkin seeds and their oils.

Sustainable seafood is a big concern for me. The oceanwise website helps you making sustainable choices.

Ingredients (serves 2) 2 salmon fillets 1 tbsp miso paste (see note below) 1 tbsp soy sauce 1 tsp maple syrup 1 tsp sesame oil 1/2 head cauliflower 1 bunch fresh mint 1 peach 1 small red onion 1 tomato 1/2 handful raisins Dressing juice of 1 lemon 3 tbsp olive oil 1 tsp salt 1 tsp maple syrup

” place salmon fillets on prepared baking sheet ” whisk miso, soy sauce, maples syrup, and sesame oil in a small bowl ” spread the miso mixture over salmon ” cover with plastic wrap and let marinate at room temperature for at least 15 minutes, or refrigerate for up to 1 hour ” In the meantime make the cauliflower salad: cut cauliflower into chunks and chop thinly until coarse (If you have a food processor, pulse a few times until same consistency) and add to a bowl ” chop the mint leaves and add to the bowl ” dice the red onion and add to the bowl ” remove pit from the peach and cut into 1cm cubes ” cut the tomato in 1 cm cubes and add together with the raisins to the bowl ” for the dressing add 3 tbsp extra virgin olive oil, juice of 1 lemon, 1 pinch of salt and 1 tsp maple syrup into a jar, close the lid and shake ” pour dressing over salad and mix to combine ” position an oven rack 6″-8″ from broiler and preheat ” Broil salmon, turning once, until golden brown and just opaque in center (10-12 minutes total)

Dive salad between 2 plates, place salmon on top Enjoy!

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