Spicy Miso Salmon: The Perfect Mid-Week Supper Recipe

Words Melissa and Jasmine Hemsley
Photography Nick Hopper

Serves 2

INGREDIENTS:

For the salmon:

• 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 tablespoons 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.

METHOD:

1For 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.

3 Carefully turn over and fry the flesh side for 1–2 minutes until just cooked through. Transfer fromthe pan onto individual warmed plates and keep warm.

4 Tip the grated broccoli straight into the samepan with the water, turn up the heat, cover with a lid and leave to steam for  three minutes, stirring halfway through, until tender but still with a little bite.

5 Season to taste with salt and pepper and then add the spring onions or chives.

6 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.

7 Divide the broccoli rice between the plates, pour the sauce over the fish and serve immediately.