Miso and Ginger Baked Salmon

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs ginger
• 1bunch coriander
• 1pcs pak choy
• 20g miso paste
• 20ml fish sauce
• 2pcs Tasmanian salmon fillets
• 75g edamame beans
• 5ml sugar
• 10ml neutral-flavoured oil
• 10ml white vinegar
• 10ml boiling water

Method

1. Step 1 — Cook rice
   Preheat the oven to 220C, fan-forced. Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep ingredients
   Meanwhile, peel and finely grate the ginger. Coarsely chop the coriander leaves and finely chop the stems. Halve the pak choy lengthwise.
3. Step 3 — Make marinade
   Put the ginger, coriander stems, miso, fish sauce, 1 tsp sugar, 2 tsp oil, 2 tsp white vinegar and 2 tsp boiling water in a bowl and whisk to combine. Season with pepper.
4. Step 4 — Bake pak choy
   Line an oven tray with baking paper. Put the pak choy on the lined tray and drizzle with half the marinade, then bake for 10 mins.
5. Step 5 — Bake salmon and edamame
   Add the salmon and edamame to the tray with the pak choy and drizzle with the remaining marinade. Bake for a further 6-8 mins until the vegetables and salmon are just cooked or cooked to your liking.
6. Step 6 — Get ready to serve
   Fluff the rice with a fork. Serve the salmon, vegetables and rice at the table and scatter with the remaining coriander.

Allergens

Soy, Fish