Salmon with miso vegetables
- Sara Buenfeld
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Serves 2
Easy
Prep: 5 mins
Cook: 9 mins
A star rating of 3.8 out of 5.5 ratingsRate
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A Japanese-inspired meal with nutritious fish, broccoli and watercress served in a rich garlicky broth
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Ingredients
Nutrition
Units:
MetricUS
-
18g pack instant miso
soup
-
2 garlic cloves
finely grated
-
1 tbsp rice vinegar
or white wine vinegar
-
100g thin-stemmed broccoli
cut into lengths and small florets
-
4 spring onions
chopped
-
100g beansprout
-
2 big handfuls watercress
(about 50-85g)
-
240g pack of 2 skinless salmon fillet
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Nutrition: per serving
-
kcal282
low
-
fat15g
-
saturates3g
-
carbs6g
-
sugars4g
-
fibre5g
-
protein31g
-
salt1.2g
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Method
-
step 1
Make up the soup mix in a large pan with 500ml water and bring to the boil with the garlic and vinegar. Add the broccoli and spring onions, cover and cook for 5 mins.
-
step 2
Stir in the beansprouts and watercress, top with the salmon and cover again. Cook for 4 mins until the salmon flakes easily. Serve in bowls with a fork and spoon.
Recipe from Good Food magazine, June 2014
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A star rating of 3.8 out of 5.5 ratings
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