Miso salmon with jasmine rice & crispy greens
- Sophie Gastman
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Serves 2
Easy
Prep: 5 mins
Cook: 15 mins - 20 mins
plus optional marinating
A star rating of 4.5 out of 5.11 ratingsRate
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Make this dinner when you don’t have a lot of time to spend in the kitchen, but still want something tasty. The crispy greens are a game-changer
Dairy-free
Egg-free
High-protein
Low sugar
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Ingredients
Nutrition
Units:
MetricUS
-
1½ tbsp white miso paste
-
2 tsp mirin
-
1 tsp light brown soft sugar
-
1 tsp soy sauce
-
1 tsp finely grated ginger
-
½ tsp sesame oil
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2 skin-on salmon fillets
(about 260g total weight), or use tofu (see tip)
-
100-130g jasmine rice
-
thinly sliced spring onions and crispy onions
to serve
For the crispy greens
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200g broccoli florets
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100g green beans
trimmed
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70g cavolo nero
or kale, thick stems removed and leaves torn
-
2 tbsp neutral oil
such as vegetable
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1 tbsp sesame seeds
(optional)
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1 tsp garlic powder
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Nutrition: Per serving
- kcal676
- fat30g
- saturates4g
- carbs58g
- sugars8g
- fibre8g
- protein39g
- salt1.61g
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Method
-
step 1
Mix the miso paste, mirin, brown sugar, soy sauce, ginger and sesame oil together in a large bowl or shallow tray. Put the salmon fillets in the bowl or tray, skin-side up, and spoon over the marinade, making sure they’re fully coated. Set aside until needed, or if you have more time, cover and leave to marinate in the fridge for 30 mins-2 hrs.
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step 2
Rinse the rice until the water runs clear, then tip into a pan and pour over just enough water to cover. Bring to the boil, cover with a lid and turn the heat down to low. Steam for 10 mins, then turn off the heat. Uncover, lay a tea towel over the top to absorb the excess moisture, then replace the lid and leave to stand until needed.
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step 3
For the greens, put all the veg in a bowl, add the oil, sesame seeds (if using), garlic powder and some salt and pepper, and toss well to coat. Set aside.
-
step 4
Heat the oven to 220C/200C fan/gas 7. Line one large or two smaller baking trays with baking parchment. Put the salmon fillets on the tray, skin-side down, and arrange the broccoli and green beans around the fish or on the second baking tray. Bake for 10-12 mins, adding the cavolo nero or kale for the last 4-5 mins. Or, air-fry the salmon at 200C for 8-10 mins, then air-fry the broccoli and green beans separately at 180C for 8-10 mins, shaking the basket halfway through and adding the cavolo nero or kale for the last 3 mins. Cooking times will depend on the thickness of your salmon fillets, but the fish should flake apart easily when it’s ready.
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step 5
Pile the steamed jasmine rice and crispy greens onto plates, then top with the miso salmon and finish with the spring onions and a sprinkle of crispy onions for extra crunch.
Recipe tips
Make it vegan
Swap the salmon for 200g firm tofu, cut into cubes, then follow the recipe as directed, adjusting cooking times until the tofu is golden and crisp.
Store the leftovers
The salmon and greens will keep chilled in separate airtight containers for up to four days. Reheat the salmon in the oven at 180C/160C fan/gas 3, covered, for 8-10 mins, and the greens, uncovered, for 6-8 mins. Cooked rice can be cooled and kept in the fridge for up to 24 hrs. Reheat until piping hot.
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A star rating of 4.5 out of 5.11 ratings
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