Spicy Miso Salmon with Broccoli Rice
This flavoursome and satisfying dish can be made in one pan in just 10 minutes - ready in no time, in other words, and with washing-up kept to a minimum. Broccoli rice is the perfect texture for soaking up the wonderful savoury sauce. Traditionally fermented miso is rich in antioxidants and if you are buying unpasteurised, then it's also full of friendly bacteria. We like to keep a selection in our fridge because there are so many different flavours and they keep for months. Here, because there's no need to cook the sauce, we've used an unpasteurised miso, to make the most of its beneficial probiotics. The sauce is also perfect for dressing vegetables and stir-fries. This recipe serves two, but you could easily double the quantities and save any leftovers in the fridge for a packed lunch the next day.
Extracted from Good + Simple by Jasmine and Melissa Hemsley (Ebury Press, £25) Photography by Nick Hopper
- 2 teaspoons coconut oil
- 2 x 300g wild salmon fillets (skin on)
- Sea salt and black pepper
- FOR THE BROCCOLI RICE:
- 1 large head of broccoli (about 350g)
- 2 tablespoons of water
- 2 spring onions, finely sliced, or 1 tablespoon snipped fresh chives
- FOR THE SPICY MISO SAUCE:
- 1 tablespoon unpasteurised miso paste (to taste)
- 2 teaspoons maple syrup
- 4 tablespoons hot water
- 1 tablespoon lemon juice
- A pinch of chilli powder or cayenne pepper
- A pinch of sea salt or dash of tamari, to taste
1. For the broccoli rice, grate the broccoli – including the stalk – into rice-sized pieces, either by hand (using the coarse side of a grater) or in a food processor (using the S-curved blade or grater attachment). Set aside.
2. Melt the coconut oil in a wide frying pan on a medium heat, season the salmon with salt and pepper, then fry, skin side down, for 3 minutes until crispy. Carefully turn over and fry the flesh side for 1–2 minutes until just cooked through. Transfer from the pan onto individual warmed plates and keep warm.
3. Tip the grated broccoli straight into the same pan with the water, turn up the heat, cover with a lid and leave to steam for 3minutes, stirring halfway through, until tender but still with a little bite. Season to taste with salt and pepper and then add the spring onions or chives.
4. While the broccoli rice is cooking, stir or whisk the miso sauce ingredients together in a bowl, or shake in a jam jar with the lid on. Divide the broccoli rice between the plates, pour the sauce over the fish and serve immediately.