Salmon with miso vegetables

Salmon with miso vegetables

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(4 ratings)

Prep: 5 mins Cook: 9 mins


Serves 2
A Japanese-inspired meal with nutritious fish, broccoli and watercress served in a rich garlicky broth

Nutrition and extra info

Nutrition: per serving

  • kcal282
  • fat15g
  • saturates3g
  • carbs6g
  • sugars4g
  • fibre5g
  • protein31g
  • salt1.2g


  • 18g pack instant miso soup



    One of the best-loved and most delicious fermented foods, miso is a Japanese flavouring made by…

  • 2 garlic cloves, finely grated
  • 1 tbsp rice vinegar or white wine vinegar
  • 100g thin-stemmed broccoli, cut into lengths and small florets



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 4 spring onions, chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 100g beansprout


    been sp-rowts

    The two most common beansprouts are the green-capped mung bean

  • 2 big handfuls watercress (about 50-85g)



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 240g pack of 2 skinless salmon fillet


  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.

  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.

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Comments, questions and tips

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9th Apr, 2019
This was actually really nice and simple. When making it I was worried it was going to be just too much bland greenness but it actually had quite a depth of flavour and a really nice mix of textures. Was also a good, filling volume of food. Only thing I did differently was an extra 1 min 30 secs at the salmon stage as salmon wasn't quite cooked.
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