Best Health - - EATS -

MAKES: SERV­INGS PREP TIME: MIN­UTES COOK TIME: MIN­UTES Miso is a fer­mented paste that has the most delicious pun­gent flavour — and a lit­tle goes a long way. Look for it in the re­frig­er­ated sec­tion of the gro­cery store. It keeps well in the fridge for many months. IN­GRE­DI­ENTS

2 tbsp (30 mL) white miso paste 1 tbsp (15 mL) maple syrup

1 tsp (5 mL) rice vine­gar

2 small Ja­panese egg­plants

2 tbsp (30 mL) canola oil, di­vided 2 salmon fil­lets (each one about 5 oz/ 150 g)

10 thick as­para­gus spears, trimmed Thinly sliced green onions (op­tional) METHOD

1. Pre­heat the oven to 400°F (200°C). Line a large baking sheet with foil. Spray foil lightly with cooking spray. Whisk miso with syrup and vine­gar in a small bowl.

2. Trim off the tops of the egg­plants and cut each one in half length­wise. Brush cut sides with 1 tbsp (15 mL) of the oil and place cut side down on pre­pared sheet. Place salmon on pre­pared sheet. Roast 12 to 15 min­utes or un­til salmon is just cooked and egg­plant is ten­der.

3. Re­move pan from the oven, po­si­tion one rack just be­low the broiler and pre­heat the broiler.

4. Care­fully flip egg­plant so the cut sides are now fac­ing up. Smear egg­plant and salmon with a thin layer of miso mix­ture. Sea­son with black pep­per. Toss as­para­gus with re­main­ing 1 tbsp (15 mL) oil and scat­ter around egg­plant and salmon.

Broil ev­ery­thing 2 to 5 min­utes, watch­ing care­fully, un­til miso mix­ture be­comes very dark brown in spots. Gar­nish with green onion. PER SERV­ING: 440 calo­ries, 34 g pro­tein, 23 g fat (3 g sat­u­rated fat), 26 g car­bo­hy­drates, 10 g fi­bre, 77 mg choles­terol, 675 mg sodium

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