Brown rice, pan fried edamame beans in garlic, iceberg lettuce, perfectly cooked salmon and a winner; miso dressing with ginger. Yum!
The dressing got the perfect combination of sweetness from the honey, tanginess from the lemon and rice vinegar, umami from the miso paste and nuttiness from the sesame oil. It goes great with asian dishes, steamed vegetables and simple salads. The recipe is for four servings but If you, like myself, love sauces/dressings you might need to double the recipe. Any leftovers can be stored in the fridge for up to a week.
Dressing for four persons
• 1 tbsp white miso paste
• 1 tbsp rice vinegair
• 1 tbsp honey
• 1 tsp grated ginger
• 1 tsp sesame oil
• 2,5 tbsp lemon juice (or lime juice or orange juice)
• 1 tsp toasted sesame seeds
Heat up a pan and add the sesame seeds. Toast until golden. Set a side. combine the miso paste, rice vinegar, honey, grated ginger, sesame oil and lemon juice. Mix well. Add the sesame seeds to the dressing and spoon over salads or vegetables.