Miso grilled salmon
Ready in around 15 mins
- Energy: 2508kj (599Kcal)
- Protein: 33g
- Carbohydrate: 37g
- Fat: 33g
- Contains: Fish, Sesame, Soy, Gluten, Milk, Egg
PREHEAT THE OVEN TO 200⁰C (fan bake).
1. TO COOK THE SALMON:
Place salmon fillet(s) skin side down on an oven tray lined with baking paper. Spoon over the miso topping and bake in the oven for 10 mins.
2. TO WARM THE RICE:
Spray oil into a non-stick frying pan and once hot add the steamed brown rice. Allow to warm for 2-3 mins then set aside to cool a little.
3. TO MAKE THE SESAME CARROT SLAW:
Peel and grate the carrot. Finely slice the spring onions. In a bowl mix the red and green cabbage, carrot, spring onion and rice. Pour in the sesame dressing and toss to combine. Sprinkle over half the nori seed sprinkle.
Spoon sesame carrot slaw onto plates. Top with miso grilled salmon and pour over any pan juices. Sprinkle over the remaining nori seed sprinkle and dollop with wasabi mayo.
- 1 pack of salmon fillet
- 1 pack of steamed brown rice
- 1 pot of sesame dressing
- 1 pot of miso topping
- 1 pot of wasabi mayonnaise
- 1 sachet of nori seed sprinkle
- 1 bag of red and green cabbage
- 1 Carrot
- 2 Spring Onions