Miso-Glazed Salmon with Stir-Fried Greens

by Catherine Rabess

Salmon is a great source of omega-3 fatty acids, which are essential for heart and brain health. It is also a great source of B vitamins, vitamin D, vitamin E and selenium and is high in protein. Served with a veggie-packed stir fry, this dish offers more than a third of your weekly plant points in a single dish. This dish is delicious with brown rice.

Method

Based on 2 servings, adjust as needed.

Step 1

Prepare all the vegetables according to the instructions in the ingredients list.

Step 2

In a bowl, mix together the miso paste, maple syrup, lime juice, ginger, garlic and some black pepper to make a marinade. Add the salmon fillets to the marinade and leave in the fridge (for up to an hour if you can).

Step 3

Brush a griddle or frying pan with oil and heat on a medium heat. Place the salmon in the pan, skin side up, and cook for 6-8 minutes. Carefully flip over and cook for a further 6-8 minutes.

Step 4

Meanwhile, to stir-fry the greens, heat the sesame oil in a wok or separate frying pan. When the oil is hot, add the chilli and spring onions. This should make a lovely sizzling sound as the oil seals them. Fry for 2 minutes, then add the broccoli, pepper, mushrooms and sugar snaps and fry for a further 5 minutes. Add the pak choy and edamame beans along with the soy sauce and rice wine vinegar plus any leftover marinade from the salmon and fry for another 2 minutes.

Step 5

Sprinkle with sesame seeds and serve with the remaining lime cut into quarters and some brown rice (if using), cooked according to the packer instructions.

  • Ingredients
  • Based on 2 servings
  • 2 Salmon Fillets, skin on 1x Sainsbury's Skin on ASC Scottish Salmon Fillets x2 240g
  • 1 Green Pepper, seeded and sliced 1x Sainsbury's Green Pepper
  • 3 Spring Onions, diagonally sliced into 2cm pieces 1x Sainsbury's Spring Onions Bunch 100g
  • 1 tbsp Sesame Oil 1x KTC Pressed Toasted Pure Sesame Oil 250ml
  • 100g Sugar Snap Peas, cut in half length ways 1x Sainsbury's Sugar Snap Peas 200g
  • 75g Edamame Beans 1x Sainsbury's Edamame Beans 500g
  • 1 tbsp Maple Syrup, or honey 1x Clarks Original Maple Syrup with Carob Syrup 180ml
  • 120g Shitake Mushrooms, quartered 1x Sainsbury's Shiitake Mushrooms, Taste the Difference
  • 1 tbsp Miso Paste 1x Miso Tasty Organic White Miso 110g
  • 2 tbsp Root Ginger, freshly grated 1x Sainsbury's Ginger 100g
  • 1 tsp Garlic Clove, crushed or garlic puree 1x Sainsbury's Garlic
  • 1 tbsp Sesame Seeds, sprinkle 1x Sainsbury's Sesame Seeds 50g
  • 100g Tenderstem Broccoli, cut in half length ways 1x Sainsbury's Tenderstem Broccoli 200g
  • 1 head Pak Choi, leaves separated and sliced lengthways 1x Sainsbury's Pak Choi 250g
  • 1 Chilli, finely chopped 1x Sainsbury's Red Chillies 65g
  • 1 Pouch Cooked Wholegrain Rice, or any rice 1x Ben's Original Classic Wholegrain Microwave Rice 220g
  • Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g
  • 0.5 Limes, cut and juiced 1x Sainsbury's Limes
  • 1 tbsp Soy Sauce 1x Sainsbury's Dark Soy Sauce 150ml
  • 1/2 tbsp Rice Wine Vinegar 1x Sainsbury's Rice Vinegar, Inspired to Cook 150ml
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