SERVES: 2
Ingredients:
2 tablespoons sweet white miso
1 tbsp mirin (or you can use maple syrup)
1tsp sesame oil plus a little extra for drizzling
200g mixed baby vegetables (I used mangetout, green beans and baby corn, but asparagus and tenderstem broccoli also work well)
Recipe Summary
Miso paste is made of fermented soybeans, often used in Japanese cooking. It adds a salty, savoury depth to dishes and is a good source of vitamin K, manganese and some B vitamins. As it is a fermented food, miso also provides gut-friendly bacteria.
Method:
In a small bowl, mix together mirin, sesame oil and miso. Spoon this mixture over the salmon and leave to marinate for 2’. Line a tray with foil and put the salmon and vegetables on it. Drizzle over a little sesame oil.
Bake everything at 180C for 15-20’ or until your salmon is cooked to your liking. Serve with rice.
Nutrition (per portion): 325kcal; 19g fat, of which 1.7g saturated; 11.3g carbs, of which 6.9g sugars; 2g fibre; 24.3g protein and 2g salt.