MISO SAL­MON, black rice and Asian greens

Women's Health (UK) - - COOK­ING UP A CURE -

Miso is a tra­di­tional Ja­panese food made from fer­mented soya beans, rice or bar­ley and salt. It adds the most amaz­ing, in­tense flavour to this sim­ple sal­mon recipe and it’s some­thing I al­ways have in my fridge. You can find miso in the Ja­panese sec­tion of most large su­per­mar­kets. IN­GRE­DI­ENTS 2 tbsp white miso paste •2 tsp soy sauce • 1 tbsp maple syrup • 2 sal­mon fil­lets • 125g black rice • 250ml wa­ter • salt • 1 tbsp se­same oil, plus ex­tra to driz­zle • 1 gar­lic clove, chopped • 1 head of pak choi, quar­tered length­ways •2 hand­fuls of spinach • 1 tbsp se­same seeds


1. Com­bine the miso paste, soy sauce and maple syrup and use to coat the sal­mon fil­lets, then cover with cling film and mar­i­nate in the fridge overnight, or for at least 2 hrs.

2. Put the rice in a saucepan with the wa­ter and a pinch of salt. Bring to a boil, then cover and sim­mer for 40-45 mins, stir­ring oc­ca­sion­ally. Drain.

3. Mean­while, pre­heat the oven to 200°C and line a roast­ing tray with foil. Place the sal­mon on the tray and roast for 15 mins, un­til the flesh flakes eas­ily and it’s cooked through.

4. Place a wok on a medi­umhigh heat. Add the se­same oil and fry the gar­lic for 30 secs. Add the pak choi and 1 tbsp wa­ter and stir-fry for 1-2 mins. Then add the spinach and stir-fry for an­other 1-2 mins.

5. Serve with the sal­mon and the rice. Driz­zle with se­same oil and top with se­same seeds.

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