Miso salmon and kimchi rice bowls with garlic spinach

Photographer: Steve Brown

These miso salmon rice bowls combine fermented kimchi, fibre-rich brown rice and healthy fats from salmon and avocado for a balanced, satisfying dinner.

Serves: 4

Time to make: 35 mins

Ingredients

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2 cups brown basmati rice
1 cup kimchi, chopped
6 cups green beans, trimmed
1 teaspoon olive oil
2 cloves garlic, crushed
120g baby spinach
4 tablespoons white miso paste
4x 100g salmon fillets
1 avocado, sliced thinly
2 tablespoons toasted sesame seeds

Instructions

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1 Preheat oven to 200°C. Line a baking tray with baking paper.

2 In a pot, cook rice according to packet directions. Season with cracked pepper. Remove from heat and stand, covered, for 10 minutes. Stir through kimchi.

3 Meanwhile, in a pot of boiling water, cook beans for 2-3 minutes. Drain well.

4 In the same pot, add oil and place over medium heat. Add garlic and spinach and cook until just wilted.

5 Spread miso over salmon fillets and place on prepared baking tray. Bake for 13 minutes. In the last 5 minutes turn the grill on.

6 To serve, spoon rice into serving bowls, top with salmon, green beans, spinach, avocado and sesame seeds.

HFG tip

You can marinate the salmon fillets with the miso, covered in the fridge overnight.

Nutrition Info (per serve)

Calories 775 cal

Kilojoules 3242 kJ

Protein 40 g

Total fat 26 g

Saturated fat 4.2 g

Carbohydrates 93 g

Sugar 9 g

Dietary fibre 13 g

Sodium 962 mg

Calcium 351 mg

Iron 3.8 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.