Smoked Salmon Kale and Seaweed Salad with Miso

Ingredients:

For the Miso Sesame Dressing:

1/4 cup apple cider vinegar

2 tablespoons white miso paste

5 tablespoons Japanese white sesame paste (can sub tahini)

1 tablespoon sesame oil

1 tablespoon light soy sauce

1 tablespoon honey

2 teaspoons lemon juice (about half a lemon)

For the Salmon Salad:

16oz Alaska Smokehouse Smoked Salmon, drained, skin removed, and flaked

4 cups lacinato kale, washed, stems removed, and julienned

2 cups prepared wakame (seaweed salad at Asian markets and many stores)

1/2 cup finely julienned carrots

1/2 cup julienned cucumber

1/2 a lemon, cut into wedges

1 fresh horseradish root, about 4oz

Toasted sesame seeds, for garnish

Thinly sliced green onions, for garnish

Salt to taste

Procedure:

In a medium bowl, whisk together the Miso Sesame Dressing ingredients: vinegar, miso paste, sesame paste, sesame oil, soy sauce, honey, and lemon juice).

In a large bowl, mix together the salmon, kale, wakame, carrots, cucumbers, and 2/3 cup of the Miso Sesame Dressing.

Season with salt to taste and toss to combine.

On a large plate, add the salad in a large pile, then grate the horseradish over the top and garnish with sesame seeds and green onions.

Serve with crackers or toasted baguette slices and lemon wedges.