Name: Miso Salmon with Stir Fry Vegetables
Prep time: 20 min
Cook time: 15 min
Cuisine: Asian
Ingredients: 4 salmon fillets, skinned A knob of butter 1 tbsp sesame oil 200g edamame beans ½ yellow pepper, cubed ½ red pepper, cubed 175g sugar snap peas, sliced 100g beansprouts; 2 tbsp honey 2 tbsp miso paste 2 tsp rice wine vinegar 2 tsp soy sauce 2 tsp ginger, finely grated

Miso Salmon with Stir Fry Vegetables

Miso gives this salmon a succulent flavour and keeps the fish tender. As a tip, you can buy packets of frozen edamame in most large supermarkets to add nutritious boost to mealtimes.

Egg-free

Gluten-free

Nut-free

Prep Time: 20 minutes (plus marinating time)

Cook Time: 15 minutes

Serves: 4

Great for: Healthy Pregnancy Recipes & Meal Ideas , Grown Up Entertaining

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Ingredients

4 salmon fillets, skinned
A knob of butter
1 tbsp sesame oil
200g edamame beans
½ yellow pepper, cubed
½ red pepper, cubed
175g sugar snap peas, sliced
100g beansprouts

Marinade

2 tbsp honey
2 tbsp miso paste
2 tsp rice wine vinegar
2 tsp soy sauce
2 tsp ginger, finely grated

Method

Measure all of the marinade ingredients into a shallow bowl. Add the salmon and marinate for 2 hours. Preheat the oven to 200C / 400F. Line a baking sheet with non-stick paper.
Heat a frying pan until hot. Add the butter, then fry the salmon on one side for 1 minute or until golden brown.
Place browned side up onto the baking sheet. Bake for 15 minutes.
Put the marinade into a small saucepan. Bring up to the boil stirring until slightly thickened.
Cook the edamame beans in boiling water for 5 minutes. Drain and refresh in cold water.
Heat the sesame oil in a wok. Add the peppers and sugar snap peas and stir fry for a few minutes. Add the beans and marinade and toss over the heat. Season to taste.
Remove from the heat and add the beansprouts.
Serve with the salmon.