This dish is really simple to make, nutritious and delicious and perfect for a quick, weekday dinner. The miso paste, mirin and sesame oil are available at larger supermarkets, health food stores or Asian grocery stores.
Preparation: 10 minutes
Cooking: 20 minutes (+ a couple of minutes resting time)
4 salmon fillets
2 tbsp organic shiro miso paste
2 tbsp mirin
Juice of 1 lemon
2 tbsp olive oil
4 tbsp hot water
1 onion, diced
1 clove of garlic, chopped
300 g mushrooms, sliced
4 generous handfuls of spinach
1 head of broccoli, chopped
2 teaspoons (black) sesame seeds
1. Heat olive oil in a non-stick pan over a medium heat. Add onion, garlic,
mushrooms & broccoli to soften (approx. 10 minutes).
2. Add salmon & spinach.
3. As these start to cook mix, in a bowl, the miso paste, mirin, lemon juice, a few
drops of sesame oil and the hot water until a smooth paste forms. Add half
this mixture to the pan and cover with a lid (if it appears to dry out add a little
extra hot water). Keep remaining sauce aside.
4. Once salmon is cooked but still slightly pink in the middle (approx. 8 minutes),
turn heat off and leave to rest for a few minutes.
5. Pour remaining sauce over salmon and vegetables and serve with fresh
beansprouts, coriander & some sesame seeds as garnish. Maybe serve with
Spotlight ingredient: Salmon
Rich in Omega-3 fatty acids. We read this a lot & yet, why are Omega-3s so important? They contain phenomenal anti-inflammatory properties and these are vital, not just in the “twist your ankle and it swells up” kind of way which is acute inflammation and an integral part of the healing process but, more importantly, in helping to reduce chronic inflammation which is the case with certain forms of arthritis, heart disease, asthma etc whereby the body attacks its own immune system. Omega-3s have also been shown to improve brain cell function, e.g. better memory and insulin sensitivity, i.e. keep us lean. Slim, brainy & strong? How’s that for a hat trick of reasons to chow down on a salmon steak? Rrrummy!
Photo credits: Stock snap, Paul Cooper