Miso Salmon and Courgette Skewers with Roasted Cauliflower and Carrot Ribbon Salad

I have long been obsessed with the flavour of miso. Ever since I opened my first jar all those months ago, I’ve not been able to get enough of it spread over vegetables, stirred into soups or blended into dressings. It’s rich and buttery flavour is incredible and, when paired with salmon and a tahini-dressed salad, the combination is utter perfection. This recipe for miso salmon and courgette skewers with roasted cauliflower and carrot ribbon salad is one of the simplest dishes to prepare, but it’s so delicious that it has become a firm favourite in my kitchen and I typically make it several times a week!


Miso and salmon is an absolutely beautiful combination and with the addition of aromatic ginger and tangy sweet orange juice, you’re sure to fall in love over it. The creamy tahini dressing with the cauliflower and carrots helps to make the salad feel warming and comforting, while the kidney beans add an extra element of heartiness and satisfaction, perfect as we’re now well into the colder months of the year. As such an easy dish, it couldn’t be better for throwing together this winter when we’re feeling tired and lazy.



Serves 3-4

  • 4 salmon fillets
  • 2 large courgettes
  • 1 tablespoon miso
  • 1/2 teaspoon ground ginger
  • Chilli flakes to taste
  • Juice from 1/2 an orange
  • 1 tablespoon olive oil or coconut oil

For the saladIMG_9451

  • 2 large carrots
  • 1 can of kidney beans
  • 1/2 a cauliflower
  • 1 heaped tablespoon tahini
  • 1 teaspoon ground coriander
  • 1/2 tablespoon tamari
  • Salt and pepper
  • A handful of fresh coriander



Pre-heat your oven to 180°C.

Chop your cauliflower into bite-sized florets, drizzle in a little olive oil and a pinch of salt and pepper, then roast in the oven for 15-20 minutes, until soft and beginning to turn golden.

In the meantime, chop your salmon into cubes and slicing your courgette into thick rounds. In a bowl, mix together the miso, ginger, chilli flakes, orange juice and olive oil then mix together with the salmon and courgette. Place to one side to marinate for around 15 minutes.

Use a peeler to make your carrot ribbons and place these in a bowl. Once the cauliflower is ready, add to the bowl along with the blackbeans. Then pour in the tamari, tahini and the ground coriander and mix until all the ingredients are coated. Cover and refrigerate.

Heat a griddle pan to medium/high heat. Skewer your courgette and salmon, then sear on the griddle for around 8-10 minutes, ensuring you turn every minute until they are cooked through. Plate up along with your salad and sprinkle some fresh coriander over the top to serve. Enjoy!

Maxine Ali