Miso-butter salmon with broccoli and rice

• 8salmon fillets, about 150g each, skin on
• 4 tbspwhite miso
• 80gbutter, softened
• 2 tbspsoy sauce
• 2 tbsphoney
• 500gjasmine rice, rinsed
• 850mlwater
• 1.2kgbroccoli, florets cut small and stalks thinly sliced
• 300gcooked, podded edamame
• 6spring onions, finely sliced
• 2 tbsptoasted sesame seeds
• 1 tbsprapeseed oil
• fine salt
• black pepper
• 320gpickled cucumber (optional)
• 2limes, cut into wedges (optional)
• 30gcoriander, roughly chopped (optional)

Method

1. 1Put the rinsed rice, 750ml water and a good pinch of salt in a saucepan. Bring to the boil, cover and cook over a low heat for 10 minutes until the water is absorbed, then remove from the heat and leave covered for 5 minutes until the grains are tender and separate.
2. 2Meanwhile, mash the miso, 40g butter, soy sauce and honey into a smooth paste. Spoon half over the flesh side of the salmon and reserve the rest for the pan.
3. 3Pat the salmon skin dry, then season the skin lightly with salt and black pepper. Heat the rapeseed oil in a large frying pan over a medium heat for 2 minutes until it moves easily around the pan.
4. 4Cook the salmon in two batches. Lay 4 fillets skin-side down, press gently for 30 seconds until flat, then cook for 4 minutes until the skin is deeply golden and releases easily; turn and cook for 2 minutes until the flesh is just opaque at the thickest point. Transfer to a warm plate, then repeat with the remaining salmon.
5. 5Transfer the cooked salmon to a warm plate, skin-side up. Add the broccoli and remaining 100ml water to the frying pan. Cover and cook for 7 to 9 minutes, turning twice, until the stalks are tender; add a small splash of water only if the pan dries before they soften.
6. 6Add the edamame, remaining 40g butter and reserved miso mixture. Toss for 1 minute until the broccoli and edamame are evenly coated in a light, glossy sheen, then season with black pepper.
7. 7Fluff the spring onions and sesame seeds through the rice. Taste the broccoli mixture before adding any more salt, as the miso and soy sauce are already salty.
8. 8Spoon the rice onto warm plates, nestle the miso-butter broccoli and edamame around it, then overlap the salmon on top. Serve the pickled cucumber, lime wedges and coriander alongside only if using.

Per serving

kcal

779

protein

48.3g

fibre

8g

carbs

64.4g

fat

36g