Miso Glazed Salmon with Broccoli Radish Stir-fry

Miso Glazed Salmon with Broccoli Radish Stir-fry

Ready in 25 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, August 19, 2018.
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Take care not to let the sesame seeds burn under the grill. If they begin to colour too much, move the rack down one rung.

Ingredients

STIR-FRY

  • ¼ tsp oil or spray oil
  • ¼ broccoli, florets and stalk diced 1cm *
  • ½ carrot, cut in half and thinly sliced *
  • ½ courgette, cut in half and thinly sliced *
  • 1 baby beetroot, cut in half and thinly sliced
  • ½ bag baby spinach *

DRESSING

  • ½ tsp sesame seeds
  • 1 Tbsp miso drizzle
  • ¼ tsp English mustard (optional)
  • ¾ tsp soy sauce
  • ½-1 tsp water

SALMON

  • 125g salmon fillet
  • Remaining miso drizzle
  • ¾ tsp sesame seeds

TO SERVE

  • 1-2 Tbsp torn coriander *

Steps

  1. Preheat oven grill to high
  2. Prep stir-fry vegetables.
  3. Make dressing. Mix together first measure of sesame seeds and miso drizzle, mustard, soy sauce and water.
  4. Prep salmon. Pat salmon dry, remove any pin bones and place on a lined oven tray. Spread remaining miso drizzle evenly over salmon and sprinkle over second measure of sesame seeds.
  5. Cook salmon. Grill salmon (on middle-upper oven rack) for 8-10 minutes for medium (depending on thickness), or until cooked to your liking.
  6. Cook stir-fry. Heat oil in a large fry-pan on high heat. Stir-fry broccoli, carrot and courgette, for 4-5 minutes, until tender. Add beetroot, spinach and 2/3 of the dressing (reserving 1/3 for serving) to pan. Toss well to combine, season and remove from heat.
  7. Remove skin from salmon and discard.
  8. To serve, spoon stir-fry onto a plate and top with miso glazed salmon. Drizzle over reserved dressing and sprinkle over coriander.

Nutritional Information

Energy 1864 kj
446 kcal
Protein 28.5g
Carbohydrate 8.8g
Fat 32.6g