A healthy and quick mid-week dinner, packed full of protein

Words Melissa and Jasmine Hemsley
Photography Nick Hopper

Prepare time: 20 min
Cook: 2 hr 30 min
Ready in: 2 hr 50 min

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.

Hemsley and Hemsley – hemsleyandhemsley.com

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