Last week, #HaapsandBarleyXCuriousPassport brought you this tasty recipe for Avocado Egg Salad. This week, we’re taking it to the miso-marinated streets with this protein and fiber-packed clean feast.

I’m a big fan of miso-glazed salmon and lentils, so I’m excited to try this recipe that combines the two! Plus, the prep work sounds pretty manageable for a culinary newbie like me. Looking at the list of ingredients I’ll need, I could probably get them all at Sprouts and Trader Joe’s – though, does anyone know if TJ’s carries miso? If not, a trip to the nearest Asian market should do it.

Miso-Marinated Salmon by Haaps & Barley
Photo: Haaps & Barley



2 tablespoons miso

1 tablespoon rice wine vinegar

1 tablespoon brown sugar

1 salmon fillet

3 scallions (white and pale green parts only), sliced thinly on an angle

1 carrot, sliced thinly on a mandolin (about 1/3 cup)

2 radishes, sliced thinly on a mandolin (about 1/4 cup)

1 cup broccolini florets, blanched

3/4 cup puy lentils, cooked


2 tablespoons olive oil

1 tablespoon rice wine vinegar

1 tablespoon freshly squeezed lime juice

1 teaspoon honey

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

Preheat oven to 400°F.

In shallow bowl, mix miso, rice wine vinegar, and brown sugar to combine. Add salmon, using your hands to gently rub marinade into fish. Cover in cling wrap and refrigerate at least 30 minutes, up to 4 hours.

Remove salmon from marinade. Using a paper towel, pat salmon dry and discard marinade. Transfer salmon to a foil-lined baking sheet, skin side down. Bake until salmon is just cooked through and top begins to brown, about 20 minutes. Using two forks, flake salmon into large pieces.

Meanwhile, make the dressing: whisk olive oil, rice wine vinegar, lime juice, honey, salt, and pepper to combine.

In a large bowl or serving platter, gently toss salmon, scallions, carrot, radish, broccolini, and lentils with dressing. Serve at room temperature.

Serves 4

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For more from Haaps & Barley, check out Jill’s blog here.