Ginger miso salmon and crispy kumara

Dairy-free, and with vegan and gluten-free options, this delicious recipe will become a staple in your meal for two repertoire.

Serves: 2

Time to make: 30 mins

Ingredients

More weights & measures

1 tablespoon miso paste
2 tablespoons mirin (see tips)
1 teaspoon minced ginger
1 teaspoon reduced-salt soy sauce
2 salmon fillets (220g)
400g can lentils in springwater, drained and rinsed
2½ cups broccoli florets or 200g broccolini
1 purple kumarasweet-potatoX, cut in thin wedges
spray oil
1 teaspoon toasted sesame seeds, to garnish

Instructions

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1 Preheat oven to 180°C. In a flat dish, combine miso, mirin, ginger and soy sauce with 2 tablespoons hot water to make a marinade. Place salmon fillets in the marinade and gently turn to coat (use your hands if you like). Set aside.

2 Line a baking dish with baking paper. Arrange lentils, broccoli and kumara on the dish and spray with oil. Place in the oven and cook for 10 minutes.

3 Remove dish from the oven and add salmon fillets, spooning the marinade over the salmon and veges. Bake a further 10-15 minutes, until salmon is just cooked through. Serve garnished with sesame seeds.

Variations

Make it gluten: free Check miso, mirin and soy sauce are gluten free.

Make it vegan: Swap salmon for firm tofu or Gardein Golden Fishless Filets. Check the miso paste is vegan.

HFG tip

If you can’t find mirin, use 2 teaspoons sugar instead.

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 584 cal

Kilojoules 2450 kJ

Protein 33 g

Total fat 30 g

Saturated fat 6 g

Carbohydrates 40 g

Sugar 12 g

Dietary fibre 13 g

Sodium 620 mg

Calcium 80 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.