Miso Salmon Recipe

Prep time: 1.5 hours

Cook time: 1 hour

Serves: 4 people

Ingredients for salmon:

50g sweet white miso

1 tablespoon maple syrup

1 teaspoon garlic pure

½ teaspoon ginger pure

1 tablespoon low sodium soy sauce or tamari

1 tablespoon good quality harissa paste

2 pieces spring onion sliced

4 salmon fillet skin less (4x 200g)

For salmon marinade:

1. Mix all ingredients together.
2. Marinade 4 salmon pieces (800g) for 2 hours.
3. Roast salmon in the oven at 220 degrees C for 15 min (optional: sprinkle on top some sesame seeds before roasting).

For slaw:

¼ head of white cabbage – slice

1 carrot peeled and julienned

1 teaspoon coriander chopped

1 red bell pepper – seeds removed sliced

Salt and black pepper to taste

1 tablespoon brown rice vinegar or cider

For slaw:

1. Toss all sliced vegetables together.
2. Drizzle on your vinegar or cider, add salt and pepper to taste and toss again.

Ingredients for rice:

300g white basmati rice

1 teaspoon sea salt

1 teaspoon ginger (chopped or grated)

2 tablespoons chopped coriander

For ginger and coriander rice:

1. Wash 300g of white basmati rice in cold water and drain.
2. Bring 2 litres of water to boil and add the teaspoon of salt.
3. Add rice and chopped or grated ginger.
4. Bring to boil, cover and simmer for 10-12 minutes on low heat.
5. Strain the rice through a fine mesh sieve and mix with chopped coriander.

Ingredients for broccoli:

1 medium head broccoli

1 teaspoon sesame oil

Salt and black pepper

For sesame roasted broccoli:

1. Wash and cut broccoli into florets.
2. Place on baking tray.
3. Season with salt, black pepper and sesame oil.
4. Roast in the oven for 10-14 min at 180-200 degrees C.

Ingredients for tomatoes:

• 1 tablespoons olive oil
• 6 large plum tomatoes, halved lengthwise
• 1 1/4” piece of ginger, finely grated
• 1 red chili, seeded and finely diced
• 2 cloves garlic, crushed
• 2 packed tablespoons dark muscovado sugar
• Coarse sea salt and black pepper

For tomatoes:

1. Place the tomato halves on a parchment-lined baking sheet, skin side down. Sprinkle with 1/4 teaspoon of salt, black pepper and drizzle with olive oil. Cook for 10 minutes at 140 degrees C.
2. Place the ginger, chili, garlic, sugar and 1/4 teaspoon of salt in a medium bowl. Mix to form a paste, then spoon this on top of the tomatoes. Cook for 35 minutes at 140 degrees C, or until the tomatoes are caramelized, and set aside to cool.

Nutritional information:

Calories: 536kcal

Carbohydrates: 45g

Protein: 34g

Fat: 23g