Salmon & Miso Rice
- 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
- Pre-heat the oven to 220C (200C fan-assisted).
- 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.
- Meanwhile add the rice to a medium-sized saucepan with the water, some salt and the soy sauce.
- Bring the contents to the boil then reduce to a low setting and simmer for 10 minutes or until the water has fully absorbed.
- Next heat a frying pan with some olive oil on a medium setting.
- Add the cherry tomatoes with some salt and black pepper then add the chilli.
- With 2 minutes remaining, add the baby spinach along with the miso paste and mix well.
- When the rice has cooked through remove the lid and add the extra virgin olive oil, sesame oil and miso paste and stir.
- 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/
3.5.3208