Green tea salmon with miso greens
- 4 x 100g salmon fillets, skin off
- 2 green tea bags
- black pepper
- 1 tablespoon finely grated fresh ginger
- 1 tablespoon white miso paste
- ½ cup finely chopped fresh coriandercilantroX, plus extra leaves to serve
- 1 lime, juice, plus extra wedges to serve
- 1 tablespoon reduced-salt soy sauce
- 1 tablespoon honey
- ¾ cup brown basmati rice
- ½ cup light coconut milk
- 2 tablespoons olive oil
- 2½ cups broccoli florets or 1 bunch broccolini
- 2 cups sliced sugar snap peas
- 4 cups sliced bok choi or pak choi
1 On a board, place salmon. Open tea bags and evenly shake contents over salmon. Season with pepper.
2 In a jar, shake ginger, miso, coriander, lime juice, soy sauce and honey until well combined. Add a teaspoon or two of water if it needs to be thinned.
3 Rinse rice well and place in a large saucepan with coconut milk and 1 cup water. Cover and bring to the boil, stirring occasionally. Reduce heat to low and cook for 10 minutes. Remove from heat and set aside with lid on.
4 In a non-stick frying pan, heat oil over medium. Add salmon and cook for 3 minutes. Turn salmon and cook for a further 2 minutes.
5 While salmon is cooking, heat a wok over high and add vegetables. Add a small splash of water and 1 tablespoon of the miso dressing. Cook for about 3 minutes, or until just tender. Drain.
6 Fluff rice with a fork and place on a serving dish. Top with cooked salmon, coriander and lime wedges.
7 Place vegetables in another serving bowl and pour remaining miso dressing over. Garnish with chilli flakes if desired. Serve immediately.
Make it gluten free: Check miso and soy sauce are gluten free.
Make it low FODMAP: Use pure maple syrup instead of honey and green beans rather than sugar snap peas.
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 32g
–Saturated fat 8g
Dietary fibre 7g
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