Ginger miso salmon and crispy kumara
Reviewed by our expert panelServes: 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 kumara, 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.
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 584cal
-
Kilojoules 2450kJ
-
Protein 33g
-
Total fat 30g
-
–Saturated fat 6g
-
Carbohydrates 40g
-
–Sugars 12g
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Dietary fibre 13g
-
Sodium 620mg
-
Calcium 80mg
-
Iron 4mg
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.
Photographer: Bryce Carleton
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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