Miso salmon with broccoli rice
This quick miso glazed salmon is served with broccoli rice and wasabi mayo. Ready in 30 minutes, it is perfect for midweek meals and easy entertaining.
- 2 bunches Dutch carrots, peeled, ends trimmed
- 400g frozen edamame or broad beans
- 1 tbs honey
- 1½ tbs miso paste
- 4 Coles Australian Skin-On Salmon Portions
- 1 large head broccoli, stem and florets coarsely chopped
- 2 tsp sesame oil
- 2 tsp finely grated ginger
- ½ cup (150g) whole-egg mayonnaise
- 1 tsp wasabi paste
Preheat grill on medium-high. Line a baking tray with foil.
Cook the carrots in a large saucepan of boiling water for 10 mins, adding the edamame or broad beans in the last 2 mins of cooking. Drain. Peel the edamame or broad beans.
Meanwhile, combine the honey and 1 tbs miso in a large bowl. Add the salmon and turn to coat. Place the salmon, skin-side down, on the lined tray. Cook under the grill for 5 mins or until salmon is caramelised and cooked to your liking. Set aside for 5 mins to rest.
Process the broccoli in a food processor until finely chopped. Heat the oil in a large frying pan over medium heat. Add the broccoli and ginger and cook, stirring, for 2-3 mins or until heated through.
Combine the mayonnaise, wasabi and remaining miso in a small bowl. Add a little hot water and stir until smooth and well combined.
Divide the broccoli mixture among serving plates. Top with the edamame or broad beans, carrots and salmon. Drizzle with the mayonnaise mixture.