Try our miso salmon recipe then check out our salmon salad and more healthy salmon recipes.
What are the health benefits of miso?
Bursting with beneficial bacteria, miso is a traditional Japanese seasoning made by fermenting beans with koji, a fungal culture (Aspergillus oryzae). Rich in minerals such as iron, calcium and phosphorus, as well as stress-busting B vitamins, miso adds a delicious umami flavour to a dish. We have used the sweeter, milder white miso to complement the salmon in our recipe. Try more recipes for a healthy gut.
Ingredients
- brown basmati rice 100g
- skinless salmon fillets 2
- pak choi 2, quartered lengthways
- sugar snap peas a handful
- baby corn a handful
- spring onions 2, thinly sliced
SAUCE
- white miso 1 tbsp
- rice vinegar 1 tbsp
- ginger a thumb-sized piece, finely grated
- garlic 1 clove, finely grated
Method
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Step 1
Cook the rice in lightly salted boiling water following pack instructions, then drain well.
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Step 2
For the sauce, whisk together all of the ingredients with 100ml of water.
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Step 3
Heat the grill to high and heat a non-stick oven-proof frying pan over a medium-high heat, lightly oil and season the salmon fillets then cook on one side for 2 minutes until crisp. Turn, remove from the heat and pour over the miso sauce. Put under the grill for 2-3 minutes or until the salmon is crisp and the sauce reduced and bubbling.
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Step 4
Meanwhile, cook the pak choi, sugar snaps and baby corn in a large pan of boiling water until just tender, then drain well.
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Step 5
Divide the rice and veg between two plates then add the salmon, spooning over any sauce. Sprinkle with spring onions to serve.
Nutritional Information
- Kcals 585
- Fat 23.9g
- Saturates 4.5g
- Carbs 46.9g
- Sugars 8.1g
- Fibre 5.3g
- Protein 42.9g
- Salt 0.7g
