These tasty bites are the perfect light summer fare—and they hardly take any time to make
When Chef Jeannette sent me this recipe, she added a note: “Jonny, this is addictive. No kidding.” I was skeptical. Miso paste? Green onions? Not exactly the ingredients I’d associate with “addictive,” a term I prefer to reserve for, say, Ben & Jerry’s Cherry Garcia ice cream or flan. I thought she had to be kidding.
Turns out, she wasn’t. This is truly a killer recipe on a lot of levels. It’s a nutritional powerhouse, featuring wild salmon—my favorite source of omega-3 fats—accompanied by antioxidant- and enzyme-rich raw apple cider vinegar plus a refreshing splash of citrus and ginger. It’s summery because it’s cool, light, and wrapped in lettuce.
The recipe makes two light servings or a hearty lunch for one. Or you could double the recipe for a cool dinner for two on a hot summer night. It’s also the perfect light meal for when you just want “something” but don’t want to be too full—just the thing to start off a romantic summer evening out on the town.
Summery Miso Salmon Salad Wraps
This delicious “mix-and-eat” summer dish requires virtually no prep time. Just open a can of salmon, add a few magical ingredients, toss them together, and enjoy!
1 Tbs. raw apple cider vinegar
2 Tbs. mellow white miso paste
Juice of ½ small orange
Juice of ½ small lemon
1-inch knob peeled ginger root, chopped
2 green onions, greens only, chopped
1 4-oz. can wild Alaskan salmon, skin and bones removed
1 cup loosely packed mild sprouts
1 carrot, grated
½ avocado, chopped
4 large romaine leaves
6 sun gold cherry tomatoes, halved
- Combine vinegar, miso, orange juice, lemon juice, ginger, and onion in wide-mouthed cup, and blend until smooth with immersion blender. (If you don’t have an immersion blender, use a mini-blender, or mince the ginger and onion and whisk all ingredients together thoroughly by hand.) Set aside.
- Put salmon, sprouts, and carrot in medium bowl. Add vinegar mixture, and combine thoroughly with a fork.
- Fold in avocado, and divide salad evenly among lettuce leaves. Top with tomatoes, and serve.
PER SERVING: 236 cal; 21g pro; 9g total fat (1g sat fat); 24g carb; 34mg chol; 776mg sod; 9g fiber; 10g sugars
Notes from Chef Jeannette: This dish works well with romaine, but you can use any large-leaf lettuce. Serve the wraps open-face or roll them up like cigars and arrange on a serving plate, seam side down. Alternatively, you can serve them “stuffie-style” in hollowed-out red, yellow, or orange bell peppers, cucumber “boats,” or tomatoes (melon-ballers work beautifully for scooping out veggie “bowls”).
Jeannette Bessinger, CHHC, is a certified holistic health counselor and recipe developer. Jonny Bowden, PhD, CNS, is a nationally known health, nutrition, and weight-loss expert. Bessinger and Bowden have collaborated on numerous cookbooks, including their newest, The 150 Healthiest Slow Cooker Recipes. Visit them online at thecleanfoodcoach.com and jonnybowden.com.