Green tea salmon with miso greens
Nutrition Info.(per serve)
- 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
Total fat 32g
Saturated fat 8g
Dietary fibre 7g
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.
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