Ginger miso salmon and crispy kumara
(at time of publication)
- 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
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.
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.
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)
Total fat 30g
–Saturated fat 6g
Dietary fibre 13g
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