Miso Glazed Salmon with Spiralised Vegetables

A quick and easy, seasonal, superfood supper recipe that is perfect for all the family or just dinner for two. The dish is rich in omega 3’s, probiotics, antioxidants and antivirals. The green and yellow courgettes are spiralised and served with a delicious miso glaze on top of the baked salmon fillets.

mins

Fun Nutritional Fact!

Miso paste is made from soybeans and grains and is a staple in Japanese cookery. It contains probiotic bacteria that research has shown may be beneficial to gut health.

INGREDIENTS

2 green courgettes, washed and spiralised
2 yellow courgettes, washed and spiralised
2 carrots, washed and spiralised
2 cloves of garlic, crushed
A good knob of ginger, grated
2 salmon fillets
1 tsp white miso
A splash of mirin
2 tsp honey
A few leaves of chopped coriander

INSTRUCTIONS

Mix the miso, mirin and honey together to form a paste.
Place the salmon fillets in a small casserole dish and baste with the paste.
Bake in the oven at 170oC for 12-15 mins or until just cooked.
In a large pan, gently heat a little (1 tbsp max) olive oil and cook the ginger and garlic for a minute or two.
Add the spiralised veg and stir fry for literally 60-90 seconds.
Pile the veg on a plate and top with the salmon (de-skinned) and sprinkled with chopped coriander.

Other Recipes of The Month

Nut-Free Energy Bites

Nut-free energy bites are a healthy, vegan, and gluten-free snack that can be refrigerated instead of baked. These balls are perfect for Easter and can be enjoyed by all ages.

Salmon Fishcakes

Salmon fishcakes are a family favourite, made from only 3 ingredients, they are gluten-free, and a great way to introduce oily fish to children.

Noodle Soup

comforting and nourishing noodle soup that is restorative and perfect for cold winter days. This gluten-free soup is rich in antiviral and antibacterial agents, making it an ideal soup to boost your immune system. The soup is suitable for flexitarian, vegetarian or vegan diets, and is a family favourite.