Ginger miso salmon and crispy kumara

Serves: 2
Time to make: 30 mins

Total cost: $ 14.00 / $ 7.00 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

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 kumara, cut in thin wedges
spray oil
1 teaspoon toasted sesame seeds, to garnish

Nutrition Info

Kilojoules 2450kJ
Calories 584cal
Protein 33g
Total fat 30g
Saturated fat 6g
Carbohydrates 40g
Sugars 12g
Dietary fibre 13g
Sodium 620mg
Calcium 80mg
Iron 4mg

Instructions

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.

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