Name: Miso salmon
Total time: 35 min
Yield: Serves 2
Ingredients: 100g brown basmati rice; 2 skinless salmon fillets; 2 pak choi quartered lengthways; a handful sugar snap peas; a handful baby corn; 2 spring onions thinly sliced; 1 tbsp white miso; 1 tbsp rice vinegar; a thumb-sized piece ginger finely grated; 1 clove garlic finely grated

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Miso salmon

Miso salmon

Janine Ratcliffe

Published: September 4, 2020 at 11:18 AM

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Serves 2

Easy

Total time: 35 mins

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A fresh new way to serve salmon – with a white miso, rice vinegar and finely grated ginger sauce. This recipe is high in protein and low in salt

Healthy

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Alternatives

Complete the dish

Try our miso salmon recipe then check out our salmon salad, healthy fish cakes, healthy salmon pasta and more healthy salmon recipes. For an extra zingy flavour, serve with our homemade miso ginger dressing

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

Nutrition

100g brown basmati rice
2 skinless salmon fillets
2 pak choi

quartered lengthways
a handful sugar snap peas
a handful baby corn
2 spring onions

thinly sliced

SAUCE

1 tbsp white miso
1 tbsp rice vinegar
a thumb-sized piece ginger

finely grated
1 clove garlic

finely grated

Nutrition: per serving

kcal585
fat23.9g
saturates4.5g
carbs46.9g
sugars8.1g
fibre5.3g
protein42.9g

high
salt0.7g

low

Method

step 1

Cook the rice in lightly salted boiling water following pack instructions, then drain well.
step 2

For the sauce, whisk together all of the ingredients with 100ml of water.
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.
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.
step 5

Divide the rice and veg between two plates then add the salmon, spooning over any sauce. Sprinkle with spring onions to serve.

We've got plenty more salmon recipes right here

Pan-fried salmon with watercress sauce

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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