Miso Salmon with Sesame Greens

• 2skin-on salmon fillets, about 140 g each
• 2 tbspwhite miso paste
• 1 tbspmirin
• 1 tbsphoney
• 1 tbspsoy sauce, divided
• 2 tspsesame oil
• 250 gcooked jasmine rice
• 200 gTenderstem broccoli, trimmed
• 100 gsugar snap peas
• 1 tbsptoasted sesame seeds
• 2spring onions, thinly sliced
• 1lime, cut into wedges, optional (optional)
• Fine salt, to taste
• Black pepper, to taste

Method

1. 1Heat the oven to 200°C fan. Pat the salmon dry and place skin-side down on a lined baking tray. Mix the miso, mirin, honey and 2 tsp soy sauce, then spread over the flesh.
2. 2Roast for 10–14 minutes, depending on thickness, until the salmon is opaque and separates into flakes. Check early so the glaze browns without burning.
3. 3Meanwhile, steam the Tenderstem broccoli for 4–5 minutes, adding the sugar snaps for the last 2 minutes. Drain and toss with the sesame oil and remaining 1 tsp soy sauce.
4. 4Heat the rice according to the packet until piping hot. Taste the greens before adding salt and black pepper. Divide between two bowls with one salmon fillet and half the greens each. Scatter with toasted sesame seeds and spring onions, then serve with optional lime wedges.

Per serving

kcal

689

protein

42.2g

fibre

6.7g

carbs

61.8g

fat

29.6g