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

In this Miso Salmon with Stir Fry Vegetables recipe, the Miso gives the 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.

For more super salmon inspiration, why not try this Salmon with Salsa recipe with your family.

Egg-free

Gluten-free

Nut-free

Prep Time: 20 minutes (plus marinating time)

Cook Time: 15 minutes

Serves: 4

Great for: Pregnancy Recipes , Family

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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.