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Annabel Karmel
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Miso Salmon with Stir Fry Vegetables

Miso gives this salmon a succulent flavour & keeps the fish tender. As a tip, you can buy packets of frozen edamame in Japanese food shops.

Dairy Free
Egg Free
Nut Free
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Prep Time: 20 minutes
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Cook Time: 15 minutes
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Serves: 4
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Great for:  Kids 4+ Years Grown Up Entertaining
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
  1. Measure all of the marinade ingredients into a shallow bowl. Add the salmon and marinate for 2 hours. Pre-heat the oven to 200C / 400F. Line a baking sheet with non-stick paper.
  2. Heat a frying pan until hot. Add the butter, then fry the salmon on one side for 1 minute or until golden brown.
  3. Place browned side up onto the baking sheet. Bake for 15 minutes.
  4. Put the marinade into a small saucepan. Bring up to the boil stirring until slightly thickened.
  5. Cook the edamame beans in boiling water for 5 minutes. Drain and refresh in cold water. Shell the beans.
  6. 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.
  7. Remove from the heat and add the beansprouts.
  8. Serve with the salmon.

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