1/2unpeeled English cucumber, thinly shaved into rounds
3Tbspgrapeseed oil, divided
1tsptoasted sesame oil
1/4cupchopped fresh parsley
2Tbspfinely chopped mint
1Tbsptoasted sesame seeds
In small bowl, combine miso paste, 1 Tbsp rice vinegar, 1 Tbsp tamari, and shichimi togarashi. Stir to blend. Add a splash of water, if needed, to loosen mixture.
On parchment-lined baking sheet, place salmon fillet, skin-side down, and spread miso mixture evenly over top. Place salmon in refrigerator while preparing salad. Marinate for no longer than 20 minutes.
In large bowl, combine broccoli, tomatoes, and cucumber. In small bowl, combine 2 Tbsp grapeseed oil, 1 1/2 Tbsp rice vinegar, 1 Tbsp tamari, and sesame oil. Whisk to blend. Drizzle over vegetables and lightly toss to coat. Salad can be made several hours ahead, before adding parsley, mint, and sesame seeds. Simply cover and marinate in refrigerator.
Preheat oven to 400 F. Place baking sheet with salmon in oven and bake for 12 to 15 minutes, or until almost baked through. Salmon will continue to cook once removed from oven.
Sprinkle parsley, mint, and sesame seeds over salad ingredients and gently toss together. Scatter salad over top of salmon. Serve immediately.
Per serving: 314 calories; 26 g protein; 20 g total fat (3 g sat. fat); 7 g total carbohydrates (2 g sugars,
2 g fiber); 726 mg sodium