MISO-LIME SALMON WITH COUS­COUS, BROCCOLINI AND PEP­PERS

Shape (Singapore) - - Eat Right News -

SERVES: 2 AC­TIVE TIME: 5 MIN­UTES TO­TAL TIME: 20 MIN­UTES > 2 tbsp sweet white miso > 2 tbsp lime juice > 4 tbsp whole­wheat cous­cous > 1 cup sliced bell pep­pers > 1 bunch broccolini (about 140g) > ¼ tea­spoon salt > Freshly ground

black pep­per > 4 tsp olive oil > 2 225g skin­less, bone­less salmon fil­lets

1.

Pre­heat the oven to 200 deg C. Cut two 38cm sq pieces of parch­ment pa­per. In a small bowl, whisk to­gether miso and lime juice.

2.

In the cen­tre of each piece of parch­ment pa­per, layer on half the cous­cous, pep­pers, and broccolini. Sea­son with salt, add pep­per to taste, and driz­zle with 2 tea­spoons oil. Place a piece of salmon on each pile of veg­eta­bles and driz­zle each with half the miso-lime dress­ing.

3.

Bring two sides of each parch­ment sheet to­gether, fold over down the mid­dle to seal and cre­ate rec­tan­gles. Fold open ends un­der and tuck be­neath the pack­ets. Trans­fer to a large bak­ing sheet. Bake for 15 min­utes, un­til salmon flakes eas­ily and veg­eta­bles are ten­der.

4.

Trans­fer pack­ets to plates and open parch­ment.

Nu­tri­tion facts per serv­ing 547 calo­ries, 25g fat (3.5g sat­u­rated), 29g carbs, 51g pro­tein, 5g fi­bre, 887mg sodium

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