Salmon With Miso Vegetables

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Salmon With Miso Vegetables

A Japanese-inspired meal with nutritious fish, broccoli, and watercress served in a rich garlicky broth.

 

INGREDIENTS

Salmon With Miso Vegetables
  • 18g pack instant miso soup
  • 2 garlic cloves, finely grated
  • 1 tbsp rice vinegar or white wine vinegar
  • 100g thin-stemmed broccoli, cut into lengths and small florets
  • 4 spring onions, chopped
  • 100g bean sprouts
  • 2 big handfuls watercress (about 50-85g)
  • 240g pack of 2 skinless salmon fillets
 

DIRECTIONS

  • Make up the soup mix in a large pan with 500ml water and bring to the boil with the garlic and vinegar. Add the broccoli and spring onions, cover, and cook for 5 mins.
  • Stir in the bean sprouts and watercress, top with the salmon and cover again. Cook for 4 mins until the salmon flakes easily. Serve in bowls with a fork and spoon.

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  • Chef Maryam Ghargharechi
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