Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 2teaspoons sesame oil
- 4 salmon fillets, skin on
- 1 medium carrot, shredded
- 1 long red chilli, deseeded, thinly sliced
- 2tablespoons coriander leaves
- 2 spring onions, shredded
- 1 bunch broccolini, halved lengthways
- 1tablespoons rice wine vinegar
- 2tablespoons honey
- 36grams instant miso soup with wakame
- 2teaspoons ginger, grated
- 1 clove garlic, crushed
Nutrition per serving
1790kJ / 428Cal
1790 Kilojoules or 428 Calories
21% of daily energy intake*
Protein
4.5grams
Fat
2.7grams
Carbs
15.9grams
Sugars
14.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Combine miso, 1 tbs honey, vinegar, garlic and ginger in a jug. Place salmon into a shallow dish. Pour over 2/3 of the miso mixture, reserving remainder, and turn fish to coat. Marinate skin-side up for 15 minutes.
Step 2 of 5
Preheat oven to 200°C. Line a baking pan with baking paper. Toss broccolini in a bowl with 1 tsp sesame oil and set aside.
Step 3 of 5
Transfer salmon to pan, skin-side down. Spoon over any remaining marinade. Add broccolini to pan along with salmon and cook for 7 minutes or until salmon is cooked to your liking.
Step 4 of 5
Meanwhile, combine carrot, spring onion, chilli and coriander leaves in a bowl. Add remaining sesame oil and toss to coat.
Step 5 of 5
Stir remaining honey into reserved miso mixture. Spread over salmon. Serve with carrot salad and roasted broccolini.
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