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Miso Salmon & Pineapple Salad

Miso Salmon & Pineapple Salad printPrint Recipe

  • 6 TJ’s Salmon Filets
  • Juice of 2 TJ’s Lemons
  • 3 Tablespoons TJ's Mild Yellow Miso
  • 1/4 cup TJ’s Toasted Sesame Oil
  • 1 1/2 cups TJ’s Frozen Pineapple Tidbits, defrosted
  • 1 cup TJ’s Roasted Unsalted Cashews, toasted
  • 2 Packages TJ’s Broccoli Slaw Mix

Preheat oven to 400°F. Place salmon in a non-stick oven proof pan and set aside. In a small bowl whisk together the lemon juice, Mild Yellow Miso and 1/4 cup of sesame oil. Drizzle 3 tablespoons of the dressing over salmon and set the remaining dressing aside. Bake the salmon for 15 minutes. While the salmon is baking, heat a skillet to medium high; add pineapple and sauté until golden brown: remove from heat and set aside. Add cashews to a second pan and toast over medium low heat for about 3 minutes or until fragrant and lightly browned. Set aside. Toss the broccoli salad with the remaining dressing and divide among six dishes. Top each salad with a salmon filet, toasted cashews and caramelized pineapple. Enjoy! **Recipe Credit: Trader Joe's 2014 Master-at-Miso Recipe Contest 1st Place Winner - Kim Eades**

Serves: 6
Cooking Time: 30 Minutes

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