Miso is packed with umami and is the perfect base for this salmon glaze. Please note this recipe also gives optional marinating time for 30 minutes - 1 hour.
Prep
5 min
Cook
15 min
Serves
4
Difficulty
Easy
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Ingredients
miso paste 2 tbsp
tamari 1 tbsp
maple syrup 1 tbsp
olive oil 1 tbsp
salmon 4
basmati rice 240 g
Tenderstem broccoli 200 g
Method
Preheat the oven to 200°C/180°C fan/gas mark 6
Make the miso glaze: In a bowl large enough to fit the salmon, mix together the miso paste, tamari, maple syrup and olive oil.
Dip the salmon fillets into the glaze. Then refrigerate to marinate for 30 - 60 minutes, or you can cook it straight away.
Meanwhile, cook the rice according to the packet instructions.
Put the salmon on a tray and bake in the oven for 15 minutes, or until the salmon is cooked through. Alternatively you can air fry the salmon for 8 minutes at 200°C.
Slice each piece of tenderstem broccoli in half. Add to a pan of boiling water and cook for 2 - 3 minutes, until just tender. Drain and set aside.
Serve the baked miso salmon alongside the rice and broccoli. Enjoy!
