Miso Cabbage with Smoked Wild Salmon, Spring Onions, and Lemon
Savoury miso with fresh, roasted pointed cabbage and smoked wild salmon — a dream combination. Quick to prepare and full of flavour, perfect as a light lunch or tasty side dish.
Preheat the oven to 200 °C (convection).
In a large bowl, whisk together the sesame oil, miso, balsamic vinegar, mustard, garlic, maple syrup, pepper, and salt until smooth.
Toss the sliced cabbage with the dressing until everything is well coated.
Spread the cabbage out on a baking tray lined with baking paper and roast for 15–20 minutes in the middle of the oven, until golden brown and slightly crisp on the edges.
Meanwhile, warm a dry frying pan over medium heat and toast the sesame seeds until lightly golden. Set aside.
Transfer the roasted cabbage to a serving dish and let it cool slightly. Arrange the slices of smoked salmon on top, sprinkle with spring onions, and drizzle with lemon juice. Finish with the toasted sesame seeds.
