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Salmon with miso vegetables

Salmon with miso vegetables

A star rating of 3.8 out of 5.5 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

A Japanese-inspired meal with nutritious fish, broccoli and watercress served in a rich garlicky broth

Nutrition: per serving
HighlightNutrientUnit
low inkcal282
fat15g
saturates3g
carbs6g
sugars4g
fibre5g
protein31g
salt1.2g
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Ingredients

  • 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

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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