Miso ginger salmon
Melt-in-your-mouth miso salmon, crispy kale, and basmati rice come together in this delicious and easy meal. Recipe and image courtesy of Discover Great Veg, discovergreatveg.co.uk
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Serves: 4
Ingredients
- 2 tbsp white miso paste
- 2 tsp fresh ginger, grated
- 2 cloves garlic, crushed
- 2 tbsp toasted sesame oil
- 4 salmon fillets (about 500g in total), skin on
- 250g basmati rice
- 180g curly kale, tough stalks removed
- 2 spring onions, finely sliced
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas mark 6. Line a baking tray with baking paper.
Step 2
In a small bowl, whisk together the miso paste, grated ginger, garlic, and 1½ tbsp toasted sesame oil.
Step 3
Place the salmon fillets skin-side down on the tray and brush generously with the miso mixture. Roast for 12-15 minutes, until almost cooked through. Cook the rice according to the pack instructions.
Step 4
Toss the kale with the remaining sesame oil and spread it onto the tray around the salmon. Return to the oven for 5-7 minutes, until the kale is crisp at the edges and the salmon is completely cooked through.
Step 5
Serve the salmon and crispy kale over steaming bowls of rice, topped with spring onions.
Optional: Add a sprinkle of sesame seeds before serving for a bit of crunch.