Oven-Baked Salt Koji Marinated Salmon Salad with Miso & Koji Mayo Dressing

The Ultimate Gut-Friendly Quinoa Salad with a Japanese Fermented Twist

CONTENTS

• About This Recipe

• Recipe Overview

• Nutrition & Gut Health Benefits

• Ingredients

• Instructions

• Serving Suggestions

• Final Thoughts

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ABOUT THIS RECIPE |

This isn’t just any salad—it’s a feast for your taste buds and your gut! Salt-koji marinated salmon, oven-baked to perfection, sits atop a quinoa salad bursting with fresh vegetables, avocado, and a creamy miso-koji mayo dressing. Topped with feta and roasted walnuts, this is a hearty, gut-loving salad you’ll want to make at least once a week.

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RECIPE OVERVIEW |

• Prep Time: 15 mins (plus 2 hrs marinating)

• Cook Time: 20–25 mins

• Total Time: 2 hrs 45 mins (including marination)

• Serving Size: 2

• Cuisine: Japanese-inspired fusion

• Equipment Needed: Oven, mixing bowls, baking tray

• Difficulty Level: Easy

• Suitable For: Gluten-free

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NUTRITION & GUT HEALTH BENEFITS |

• Salmon: Rich in omega-3 fatty acids, supports gut lining, reduces inflammation, and provides vitamin D.

• Salt Koji: A fermented seasoning with enzymes that aid digestion and enhance umami.

• Koji Miso: Supports gut microbiome with beneficial bacteria and nutrients.

• Koji Mayo: A lighter, fermented mayo—better for digestion than store-bought versions.

• Quinoa: High in fiber, prebiotic properties, and a great plant-based protein.

• Walnuts: Add healthy fats and antioxidants that nourish gut bacteria.

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INGREDIENTS | (Makes about 250ml)

For the Salmon:

• 2 salmon fillets

• 1 Tbsp salt-koji

For the Dressing:

• 1 Tbsp miso

• 2 Tbsp homemade koji mayo

• 1 Tbsp amazake (or sweet koji)

• 1 tsp rice vinegar

For the Salad:

• 3 cups salad greens

• 1 cup tomato, chopped

• 1 cup cucumber, sliced

• 1 cup cooked quinoa

• ½ avocado, sliced

• 2 Tbsp feta cheese

For Topping:

• 1 Tbsp feta cheese

• 1 Tbsp roasted walnuts, crushed

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INSTRUCTIONS |

YouTube: Salad and Dressing Recipe

YouTube: Koji Mayonnaise Recipe

1. Coat salmon with salt-koji and let marinate for 2 hrs.

2. Wipe off excess, bake at 425°F (220°C) for 20–25 mins.

3. Mix dressing ingredients until smooth.

4. Chop tomatoes & slice cucumbers. Combine salad mix, quinoa, veggies, feta and half the dressing in a bowl. Toss well.

5. Plate salad, top with baked salmon and avocado. Drizzle remaining dressing.

6. Sprinkle feta and walnuts over the top before serving.

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SERVING SUGGESTIONS OF SALT KOJI MAYO |

• Serve warm for a hearty main meal or let salmon and quinoa cool for a refreshing cold salad.

• Pair with miso soup or a side of pickled vegetables for a complete Japanese-style set meal.

• Great as a packed lunch for work—nutritious and filling.

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FINAL THOUGHTS |

This Oven-Baked Salt Koji Salmon Salad with Miso-Koji Mayo Dressing is a true “腸活ご馳走サラダ” - a feast for your gut and your senses. Packed with probiotics, prebiotics, omega-3s, and fiber, it’s a perfect example of how Japanese fermentation can elevate everyday meals into nourishing, gut-friendly dishes.