Salmon & Miso Rice
 
Prep time
Cook time
Total time
 
Serves: 2 Servings
Ingredients
  • 2 Salmon Fillets
  • Olive Oil
  • Salt
  • 1 Cup Basmati Rice
  • 2 Cups Cold Water
  • Salt
  • 1 tablespoon Soy Sauce
  • 1 teaspoon Extra Virgin Olive Oil
  • 1 teaspoon Sesame Oil
  • 1 teaspoon Miso Paste
  • Olive Oil
  • Cherry Tomatoes (quartered)
  • Salt & Black Pepper
  • ½ Red Chilli (sliced & deseeded)
  • Baby Spinach
  • ½ teaspoon Miso Paste
Instructions
  1. Pre-heat the oven to 220C (200C fan-assisted).
  2. Place each piece of salmon in it's own individual foil parcel with some salt and olive oil then put into the oven for 12 minutes.
  3. Meanwhile add the rice to a medium-sized saucepan with the water, some salt and the soy sauce.
  4. Bring the contents to the boil then reduce to a low setting and simmer for 10 minutes or until the water has fully absorbed.
  5. Next heat a frying pan with some olive oil on a medium setting.
  6. Add the cherry tomatoes with some salt and black pepper then add the chilli.
  7. With 2 minutes remaining, add the baby spinach along with the miso paste and mix well.
  8. When the rice has cooked through remove the lid and add the extra virgin olive oil, sesame oil and miso paste and stir.
  9. Remove the salmon from the oven and flake it up in a large bowl with the vegetables and rice, then serve.
Recipe by Food & Fitness Always at https://foodandfitnessalways.com/salmon-miso-rice-4213/