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

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

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.