Miso salmon with Sweet Potato Mash, Greens and Soy Dressing

by Chrissy Glentis
Star 4.7
    5m prep time
    40m total time
    Easy level
    16 ingredients

Your family will love this sweet-and-salty miso salmon. It pairs perfectly with creamy sweet potato mash and steamed greens with a drizzle of sweet soy dressing. A real home run on the dinner front: protein, carbs and veggies, and a great balanced meal that you will be serving on repeat. To keep the mash low FODMAP, I mix it with some regular potatoes so it has that sweet potato flavour and colour without the need to keep portion sizes too low.

Method

Based on 4 servings, adjust as needed.

Step 1

Make the miso glaze by mixing the miso paste, rice wine vinegar and half of the brown sugar in a small bowl with 2 tablespoons water (if cooking for 4) until well combined. Set aside.

Step 2

For the mash, put the diced potato and sweet potato in a large saucepan and cover with cold water. Season generously with salt, then bring to the boil over high heat. Once boiling, reduce the heat slightly so it is not boiling too rapidly. Cook for 15–20 minutes until the potatoes are cooked and break apart when gently crushed against the side of the pot. Drain and mash until smooth. Add the butter and milk and season with salt and pepper to taste.

Step 3

While the potatoes are cooking, line a baking tray with baking paper and place the salmon fillets on the tray. Coat the salmon in half the miso glaze and bake for 15–20 minutes, or until cooked to your liking. Once the salmon is cooked, spread the remaining miso glaze on top and sprinkle with sesame seeds, if using

Step 4

I like to steam the greens in the microwave by putting them in a microwave-safe container with 1–2 tablespoons cold water, covering and cooking for 4 minutes, but you can also boil or steam them on the stovetop if you prefer.

Step 5

For the soy dressing, simply mix the soy sauce, sesame seed oil, garlic-infused oil and the remaining brown sugar and stir until the sugar hasdisolved. Drizzle over the greens once cooked. Serve the salmon with the mash and greens on the side.
  • Ingredients
  • Based on 4 servings
  • Black Pepper, to taste 1 x Sainsbury's Black Peppercorn Grinder 50g
  • 1 tbsp Butter, or dairy free alternative 1 x Sainsbury's British Butter, Unsalted 250g
  • Maldon Salt to taste 1 x Maldon Sea Salt Flakes 250g
  • 500g Russet Or Other Floury Potato, peeled and cut into 3 cm (1¼ in) dice 2 x Sainsbury's Baking Potatoes Loose
  • 40g White Miso Paste 1 x Miso Tasty White Miso Light Soybean Paste 200g
  • 200g Sweet Potato, peeled and cut into 3 cm (1¼ in) dice 1 x Sainsbury's Sweet Potatoes Loose
  • 1 tbsp Sesame Seeds, to garnish (optional) 1 x Sainsbury's Sesame Seeds 100g
  • 200g Broccoli Florets 1 x Sainsbury's Broccoli Loose
  • 200g Green Beans 1 x Sainsbury's 200g Extra Fine Green Beans,Taste the Difference
  • 2.5 tbsp Soft Brown Sugar 1 x Sainsbury's Fairtrade Light Soft Brown Sugar 500g
  • 60ml Milk, of your choice 1 x Sainsbury's British Whole Milk 568ml (1 pint)
  • 2 tbsp Soy Sauce 1 x Sainsbury's Light Soy Sauce 150ml
  • 2 tsp Sesame Oil 1 x Sainsbury's Sesame Oil, Toasted 250ml
  • 4 Salmon Fillets, skinless 2 x Sainsbury's 2 Skinless Scottish Salmon Fillets 220g
  • 2 tbsp Rice Wine Vinegar 1 x Yutaka Japanese Rice Vinegar 150ml
  • 1 tbsp Garlic Infused Olive Oil, or olive oil 1 x Sainsbury's Garlic Flavoured Olive Oil, Inspired to Cook 250ml
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