Miso-glazed salmon
5
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Coriander, shallot and lime flavoured rice is the perfect accompaniment to miso and soy glazed salmon fillets.
Ingredients
Dry jasmine rice
½ cup(s), (100g)
Lime juice
2 tbs
Green shallot(s)
3 individual, thinly sliced
Fresh coriander
2 tbs, finely chopped
Skinless salmon
500 g, boneless (Buy 4 x 125g)
Miso paste
2 tbs
Tamari, salt-reduced
1 tbs, (Japanese soy-sauce)
Rice wine vinegar
1 tbs
Snow peas
100 g, halved lengthways
Baby corn
115 g, halved lengthways
Bok choy
2 baby, halved lengthways
Sesame oil
2 tsp
Lime(s)
1 medium, cut into wedges
Oil spray
1 x 3 second spray(s)
Instructions
1
Cook rice in a large saucepan of boiling water following packet instructions or until just tender. Drain. Place in a large bowl and cool slightly. Add juice, shallots and coriander and mix with a fork to combine.
2
Meanwhile, preheat grill on medium-high. Line a baking tray with foil and lightly spray with oil. Place salmon on prepared tray. Combine miso paste, tamari and vinegar in a small bowl. Spread mixture over top of salmon. Grill (not too close to the heat source) for 5-7 minutes or until cooked to your liking (see tip).
3
Boil, steam or microwave snow peas, corn and bok choy until just tender. Top rice mixture with salmon. Drizzle vegetables with sesame oil and serve with lime wedges.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.