Longevity Recipe: Salmon Leek Salad with Ginger-Miso Dressing


I have spent more than 20 years interviewing centenarians about the food they eat and collecting family recipes from friends and patients that have long-living members in their families. I have compiled the best and tastiest of these longevity recipes in my newest book Secrets of Longevity Cookbook.

Give this salmon and leek recipe a go! My lovely wife adapted this dish from a Canadian friend of hers, who claimed this recipe had been in her family for some time. Her friend’s family was from British Columbia, a place where salmon is abundant. My wife added an Asian flair with the ginger-miso dressing. Salmon has so many health benefits with its omega-3s, especially when combined with the leek, which is good for circulation.

Reasons to Love Leeks
Considered a warming food, leeks perk up the immune system with their rich sources of vitamin C, potassium, chromium and selenium. Additionally, they contain volatile oils that are antimicrobial and help stimulate immunity. Leeks guard you from diseases like diabetes, arthritis, heart diseases and certain forms of cancer.

Salmon Leek Salad with Ginger-Miso Dressing
Serves 4

  • 4 6-oz boneless, skinless salmon filets
  • 20 thin slices fresh ginger, peeled
  • Salt
  • 6 small leeks, trimmed and cut into 1/4-inch slices
  • Lettuce leaves, for serving

Ginger Miso dressing:

  • 1/2 cup rice vinegar
  • 1/4 cup gluten-free miso paste
  • 1 teaspoon ground ginger

1. Preheat the oven to 325° F. Place a large sheet of parchment paper, large enough to loosely tent around all 4 pieces of salmon, on a baking pan. Rub the salmon pieces with a slice of ginger and season them to taste with salt. Place the salmon filets in the center of the foil on the pan and cover them with the ginger slices and leeks. Bring up the sides of foil, folding the top and sides to make a tent, enclosing the salmon completely. Bake until the salmon is cooked through, about 30 minutes.

2. Meanwhile, to make the dressing: heat the vinegar in a small saucepan over low heat until warm. Add the miso paste and ground ginger, whisking until dissolved. Remove from heat.

3. Line four serving plates with lettuce leaves. Take the salmon out of the oven, and carefully remove the leeks and ginger pieces from the salmon. Divide and arrange the leeks on top of the lettuce and top each plate with a salmon filet. Pour the dressing over the salmon and garnish with the cooked ginger slices. Serve warm or cold.