Miso Glazed Salmon with Broccoli Radish Stir-fry
Ready in 25 minutes
• Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, August 19, 2018.
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, August 19, 2018.
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
- ½ tsp oil or spray oil
- ½ broccoli, florets and stalk diced 1cm
- 1 carrot, cut in half and thinly sliced
- ½ courgette, cut in half and thinly sliced
- 1 baby beetroot, cut in half and thinly sliced
- 1-2 spring onions, thinly sliced *
- ¹⁄³ bag baby spinach *
SALMON
- 250g salmon fillet
- 1 Tbsp miso drizzle
- 1½ tsp sesame seeds
DRESSING
- 1 tsp sesame seeds
- 1½ Tbsp miso drizzle
- ½ tsp English mustard (optional)
- 1½ tsp soy sauce
- 1-2 tsp water
- ½ tsp grated ginger *
TO SERVE
- 1-2 Tbsp torn coriander *
Steps
-
Preheat oven grill to high.
-
Prep stir-fry vegetables.
-
Prep salmon. Pat salmon dry, remove any pin bones and place on a lined oven tray. Spread first measure of miso drizzle evenly over salmon and sprinkle over sesame seeds.
-
Cook salmon. Grill salmon (on middle-upper oven rack) for 8-10 minutes for medium (depending on thickness), or until cooked to your liking.
-
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.
-
Make dressing. Mix together second measure of sesame seeds and miso drizzle, mustard, soy sauce, water and ginger.
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Finish stir-fry. Add beetroot, spring onions and spinach to pan, along with 2 tablespoons of dressing (reserving about 1 tablespoon for serving). Toss well to combine, season and remove from heat.
-
Remove skin from salmon and discard.
-
To serve, divide stir-fry between plates. Top with miso glazed salmon and coriander. Drizzle over reserved dressing.
Nutritional Information
| Energy |
1856 kj 444 kcal |
|---|---|
| Protein | 28.4g |
| Carbohydrate | 8.9g |
| Fat | 32.3g |