Miso salmon with miso broth
Take a few tablespoons of mirin and miso and transform your salmon fillet into this Japanese sensation.
Vegetable mix, non-starchy, frozen
480 g, (4 x small 120g fillets)
2 individual, thinly sliced diagonally
- Combine mirin and half the miso paste in a shallow dish. Add salmon and turn to coat.
- Heat a wok over high heat. Add sunflower or canola oil and heat for 20 seconds. Add vegetable mix and stir-fry for 5 minutes or until tender. Add sesame oil and toss to coat.
- Meanwhile, preheat a chargrill or barbecue over medium-high heat. Cook salmon for 3 minutes each side or until cooked to your liking.
- Combine 2 cups (500ml) boiling water and remaining miso paste in a large jug. Pour miso broth into 4 serving bowls. Sprinkle with shallot. Serve salmon with vegetables and broth.
SERVING SUGGESTION: Brown rice. You can use any frozen stir-fry vegetables.