Carb-Conscious Miso Salmon

Nutrition per serve

Ingredients

• 1pcs ginger
• 1head broccoli
• 1pcs zucchini
• 1pcs spring onion
• 20g miso paste
• 20ml mirin
• 2pcs Tasmanian salmon fillets
• 10ml sesame oil
• 5g toasted sesame seeds
• 15ml soy sauce
• 5ml white vinegar
• 5ml honey
• 10ml olive oil

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Peel and finely grate half the ginger*. Trim the broccoli stem, halve lengthwise and thickly slice. Cut the broccoli head into small florets. Halve the zucchini lengthwise, then thinly slice on an angle. Thinly slice the spring onion on an angle.
2. Step 2 — Marinate salmon
   Put the miso and mirin in a shallow dish and stir to combine. Add the salmon, flesh-side down, to coat the flesh only.
3. Step 3 — Make ginger soy mixture
   Put the ginger, 1 tsp sesame oil*, 1 tbs soy sauce, 1 tsp white vinegar and 1 tsp honey in a bowl and whisk to combine.
4. Step 4 — Roast vegetables
   Put the broccoli on the lined tray, drizzle with the ginger soy mixture and season with pepper, then toss to coat. Roast for 5-6 mins until starting to char. Add the zucchini to the tray with the broccoli. Roast for a further 5 mins or until the vegetables are tender.
5. Step 5 — Cook salmon
   Meanwhile, heat 2 tsp olive oil in a small frypan over high heat. Remove the salmon from the marinade, reserving the marinade. Cook the salmon, skin-side down, for 3 mins or until the skin is crisp and golden. Reduce the heat to medium-high, turn and cook, flesh-side down, for a further 2-3 mins until just cooked or cooked to your liking. Remove from the pan.
6. Step 6 — Get ready to serve
   Reduce the heat to medium. Add the reserved marinade to the frypan and bring to a simmer. Cook, stirring, for 30 secs. Divide the vegetables and salmon among plates. Drizzle the salmon with the sauce. Scatter with the spring onion and sesame seeds to serve.

Allergens

Soy, Gluten, Wheat, Fish, Sesame