Wholegrain or wild rice (approx 40g / person)
4 salmon fillets
4 tsp miso
4 tsp soy sauce or tamari
4 tsp mirin (Japanese sweet cooking wine)
4 tsp grated root ginger
2 spring onions, chopped
1 tbsp sesame seeds
2-3 pak choi (or other leafy greens)
Light olive oil
Fresh lime cut into wedges
Handful Fresh coriander, chopped
Bring a pan of water to boil, add your rice (if using) and cook for suggested time on packet
Preheat the oven to 180 c
Place the salmon fillets in a baking tray
Mix together the miso, soy sauce, mirin, grated root ginger and drizzle of sesame oil and spread over the fillets. Top with the spring onion and sesame seeds.
Cover the tray with foil and bake for approx. 10 mins (depending on how thick the fish fillets are – you can check they are done by using a knife to peek into the middle of the fillet. Should have changed colour and be opaque. Don’t overcook them though, they will be more succulent if just cooked through)
Meanwhile rinse the pak choi, cut into half. Drizzle over and gently rub in some light olive oil.
Heat a griddle pan and add the pak choi. It won’t take long for the leaves to wilt and char slightly
Serve the salmon on top of the rice, if using, with the pak choi and squeeze over some fresh lime, add fresh chopped coriander and a little more sesame oil, if desired.
Salmon is a great source of omega 3 essential fats as well as being rich in protein, vitamin B12, vitamin D and selenium. It also provides vitamin B3, phosphorus, vitamin B6, choline, vitamin B5, biotin and potassium.
Miso is a fermented bean paste, usually soy bean, and adds depth of flavour or ‘umami’ the sixth taste. Miso is a rich source of phytoestrogens (hormone-balancing plant compounds) so is a great addition to the diet and replaces the need for sugary ready sauces.
Ginger is a wonderful spice with anti-inflammatory properties and is great for digestive health.
I hope you enjoy!