Miso-glazed salmon with edamame cauliflower rice

This Asian-inspired, gluten-free dinner has omega-3 good fats and is ready in 20 minutes!

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

600g boneless, skinless salmon fillets
2 tablespoons gluten-free Japanese sesame miso dressing
2 teaspoons garlic-infused olive oil
1 bunch broccolini, diagonally cut into thirds
300g packet cauliflower rice
1 cup frozen shelled edamame beans, thawed
2 garlic cloves, crushed
2 spring onions, thinly sliced
2 teaspoons black sesame seeds, to serve

Instructions

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1 Heat a large non-stick frying pan over medium-high heat.

2 Lightly spray salmon with olive oil, add to pan and cook for 2 minutes each side or until fish is cooked to your liking. Drizzle with half the sesame miso dressing, then transfer fish to a plate. Using a fork, coarsely flake.

3 Heat garlic-infused oil in same pan over medium-high heat. Add broccolini and cook, stirring, for 3 minutes. Add cauliflower rice, edamame and garlic and cook, stirring, for 3 minutes or until vegies are warmed through.

4 Add flaked fish and spring onion to pan and cook, stirring, for 1 minute or until warmed through. Divide among four bowls. Drizzle with remaining dressing and serve sprinkled with sesame seeds.

HFG tip

Edamame beans are Japanese soy beans. If your local supermarket doesn’t stock them in the freezer aisle, you can use frozen broad beans instead.

Nutrition Info (per serve)

Calories 510 cal

Kilojoules 2132 kJ

Protein 39.9 g

Total fat 31.7 g

Saturated fat 6.4 g

Carbohydrates 15.1 g

Sugar 98.5 g

Dietary fibre 6.2 g

Sodium 538 mg

Calcium 135 mg

Iron 2.1 mg

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.