Miso Salmon Salad Stuffed Red Peppers

It’s been hot here in Northeast Indiana! The last thing we want to do when we get home is cook a hot meal, standing in front of the hot oven. This week, we enjoyed a refreshing salmon salad with red peppers. I like the addition of miso to this recipe. It gives it an Asian flair. Light, cool, tasty. The perfect dish for this 100+ days. (Hint, cook the salmon in the morning while it’s still cool and use for dinner later.)


  • 4 1/4 lb Salmon fillets
  • 1/3 cup red miso
  • 2 tbps. mirin (Japanese rice wine)
  • 2 tbsp. rice vinegar
  • 2 tsp. minced peeled fresh ginger
  • 1 tsp. sesame oil
  • 1 tbsp. fresh lime juice
  • 1/3 cup mayo
  • 2 tbsp chopped onion
  • 1/4 cup roasted pine nuts
  • 2 tbsp chopped cilantro
  • 1/4 cup thinly chopped green beans
  • 2 red peppers
  • salt to taste

Line a rimmed baking sheet with foil; brush lightly with vegetable oil. Place salmon steaks on prepared baking sheet. Whisk miso, mirin, vinegar, ginger, and sesame oil in a small bowl to blend. Season salmon lightly with salt and spread half the miso mixture over them. Cover with plastic wrap and let marinate at room temperature for at least 15 minutes, or refrigerate for up to 1 hour.

Position an oven rack 6″–8″ from broiler and preheat. Broil salmon until golden brown and just opaque in center, 10–12 minutes total. Remove skin, place in bowl, break into small and mix in mayo, onion, pine nuts, cilantro, and green beans. Slice the red peppers in half and remove the seeds. Scoop salad into peppers and serve.


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