Miso Glazed Salmon with Broccoli Radish Stir-fry

Miso Glazed Salmon with Broccoli Radish Stir-fry

Ready in 25 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, August 19, 2018.

Take care not to let the sesame seeds burn under the grill. If they begin to colour too much, you can move the rack down one rung.



  • ½ tsp oil or spray oil
  • 1 broccoli, florets and stalk diced 1cm
  • 2 carrots, cut in half and thinly sliced
  • 1 courgette, cut in half and thinly sliced
  • 2 radishes, cut in half and thinly sliced
  • 1-2 spring onions, thinly sliced *
  • ¹⁄³ bag baby spinach *


  • 500g salmon fillet
  • 2 Tbsp miso drizzle
  • 1 Tbsp sesame seeds


  • 2 tsp sesame seeds
  • 3 Tbsp miso drizzle
  • 1 tsp English mustard (optional)
  • 1 Tbsp soy sauce
  • 1½ Tbsp water
  • ½-1 tsp grated ginger *


  • 1-2 Tbsp torn coriander *


  1. Preheat oven grill to high.
  2. Prep stir-fry vegetables.
  3. 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 first measure of sesame seeds
  4. Cook salmon. Grill salmon (on middle-upper oven rack) for 8-10 minutes for medium (depending on thickness), or until cooked to your liking.
  5. Cook stir-fry. Heat oil in a large fry-pan on high heat. Stir-fry broccoli, carrots and courgette for 4-5 minutes, until tender
  6. Make dressing. Mix together second measure of sesame seeds and miso drizzle, mustard, soy sauce, water and ginger
  7. Finish stir-fry. Add beetroot, spring onions and spinach to pan, along with ¼ cup of dressing (reserving about 2 tablespoons for serving). Toss well to combine, season and remove from heat.
  8. Remove skin from salmon and discard.
  9. To serve, divide stir-fry between plates. Top with miso glazed salmon and coriander. Drizzle over reserved dressing.

Nutritional Information

Energy 447 kj
107 kcal
Protein 28.9g
Carbohydrate 11.0g
Fat 31.6g