Ginger miso salmon and crispy kumara
- 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.
Nutrition Info (per serve)
Total fat 30g
Saturated fat 6g
Dietary fibre 13g
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.
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