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.
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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.

Ingredients

STIR-FRY

  • 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 *

SALMON

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

DRESSING

  • 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 *

TO SERVE

  • 1-2 Tbsp torn coriander *

Steps

  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