Skip to main content
Coles

Miso salmon with broccoli rice

Skip to IngredientsSkip to Method
  • No added sugar
  • Dairy free
  • Gluten free
  • Lactose free
  • Nut free
  • Peanut free
  • Wheat free
  • Shellfish free
  • Contains wholegrains
  • High in dietary fibre
  • High in protein
  • 1 serve veg or fruit

This miso glazed grilled salmon is served with broccoli rice and wasabi mayo. Ready in 30 minutes, it is perfect for midweek meals and easy entertaining.

  • Serves4
  • Cook time30 minutes
Miso salmon served on top of broccoli rice garnished with spring onion and wasabi mayo

Ingredients

  • 2 bunches Dutch carrots, peeled, ends trimmed
  • 400g frozen edamame
  • 1 tbs honey
  • 1 1/2 tbs miso paste
  • 4 Coles Australian Skin-On Salmon Portions
  • 1 head broccoli, stem and florets coarsely chopped
  • 2 tsp sesame oil
  • 2 tsp finely grated ginger
  • 1/2 cup (150g) whole-egg mayonnaise
  • 1 tsp wasabi paste

Nutritional information

Per serve: Energy 3139kJ/751 Cals (36%), Protein 43g (86%), Fat 53g (76%), Sat Fat 9g (38%), Sodium 662mg (33%), Carb 22g (7%), Sugar 16g (18%), Dietary Fibre 11g (37%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat grill on medium-high. Line a baking tray with foil.
  2. Step 2

    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.
  3. Step 3

    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.
  4. Step 4

    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.
  5. Step 5

    Combine the mayonnaise, wasabi and remaining miso in a small bowl. Add a little hot water and stir until smooth and well combined.
  6. Step 6

    Divide the broccoli mixture among serving plates. Top with the edamame or broad beans, carrots and salmon. Drizzle with the mayonnaise mixture.

    Preheat grill on medium-high. Line abaking 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 2mins of cooking. Drain. Peel the edamame or broad beans.

    Meanwhile, combine the honey and1tbs miso in a large bowl. Add the salmon and turn to coat. Place the salmon, skin-side down, on the lined tray. Cookunder thegrill for 5 mins or until salmon is caramelised and cooked to your liking. Set aside for 5mins to rest.

    Process the broccoli in afood processor until finely chopped. Heat the oil in a large frying pan over medium heat. Add the broccoli and ginger and cook, stirring, for 2-3mins or until heated through.

Recipe tip

COOK. STORE. SAVE.
Ingredient tip:
You can substitute edamame for broad beans.

Grilled salmon recipe

Grilled salmon is a fast and flavour-packed midweek meal that’s guaranteed to satisfy, and whether you serve the salmon with rice or noodles, salad or salsa, it’s a winning dish.

One of the most versatile fish to cook, salmon is a top choice for family meals because it’s full of flavour and is a good source of protein, plus it’s packed with omega-3. Salmon is great pan-fried, seared, grilled or baked and can take on a whole range of flavours, from salted, spiced, coated in a sweet-salty marinade such as teriyaki or miso and honey, or in a lemon and herb crumb. Grilling salmon in the oven is one of the easiest ways to get salmon on the table as it cooks quickly, so you get a nicely browned and evenly cooked piece of fish in no time. Keep an eye on the salmon as it cooks, especially if you’re using a marinade that includes sugar as sugar burns quite quickly - you don’t want to serve scorched salmon.

This recipe uses a miso and honey glaze to give the salmon extra flavour. The glaze caramelises as the fish cooks under the grill. We’ve also included a creamy wasabi and mayo sauce to make the most of the Japanese-inspired flavours in the dish. It’s served with broccoli rice and carrots and edamame or broad beans for a hearty dish that’s also good for you.

Ingredients for grilled salmon

This family-friendly recipe needs 4 skin-on salmon portions - not only is salmon skin super tasty, it protects the delicate fish flesh from getting burnt on the baking tray while it’s cooking under the grill. To make the salmon glaze, you’ll need 1 tbs of miso paste and 1 tbs of honey. Make your broccoli rice using coarsely chopped florets and stems from 1 large head of broccoli, 2 tsp sesame oil, to give it a nutty flavour, and 2 tsp finely grated ginger will give it a hint of warming spice. And for the creamy wasabi sauce, you’ll need 1 tsp of wasabi paste, ½ cup (150g) of whole-egg mayonnaise and ½ tbs of miso paste. The veggie side is made up of 2 bunches of Dutch carrots and 400g frozen edamame or broad beans.

How to grill salmon

First up, preheat your grill to medium-high so it’s nice and hot when the salmon is ready to cook. Then line a baking tray with foil. Because the salmon will cook quickly, it’s best to prepare the veggies first. Add the carrots in a large saucepan of boiling water and cook for 10 minutes, then add the edamame or broad beans in the final 2 minutes of cooking. Drain the veggies, and once cool enough to handle, peel the edamame or broad beans.

Then it’s time to get the salmon ready. Combine the miso paste and honey in a large bowl, then add the salmon in the mixture and turn to coat. Place the salmon, skin-side down, on the lined tray and cook for 5 minutes or until it’s caramelised and cooked to your liking. Remove the salmon from under the grill and set it aside for 5 minutes to rest.

Meanwhile, make the broccoli rice by processing the broccoli in a food processor until it’s finely chopped. Then heat the sesame oil in a large frying pan over medium heat. Add the broccoli and ginger and cook, stirring, for 2-3 minutes or until heated through. 

For the super easy sauce, combine the mayonnaise, wasabi and miso paste in a small bowl. You’ll need to add a little hot water to thin it out. Stir the mixture until it’s smooth and well combined.

Serve this delicious meal by dividing the broccoli mixture on among serving plates. Add the edamame or broad beans and carrots. Top with the grilled salmon and drizzle with the wasabi-mayo sauce. You could also add some spring onion curls to serve.

Now get cooking

It’s time to turn up the heat on your usual salmon dishes. There are plenty of other grilled salmon recipes for you to try, such as this easy salmon with Thai-style salad. Noodles are given a seafood twist with Japanese-style salmon with ramen noodles. For another wholesome meal, you can’t go past this ginger salmon with broccoli and soba noodles. And for a summer salad that’s full of flavour, crunch and colour, this cherry, avocado and corn salad with salmon is a guaranteed crowd pleaser.

FAQs

Miso salmon with broccoli rice

Miso salmon with broccoli rice
  • Serves4
  • Cook time30 minutes
Ingredients
  • 2 bunches Dutch carrots, peeled, ends trimmed
  • 400g frozen edamame
  • 1 tbs honey
  • 1 1/2 tbs miso paste
  • 4 Coles Australian Skin-On Salmon Portions
  • 1 head broccoli, stem and florets coarsely chopped
  • 2 tsp sesame oil
  • 2 tsp finely grated ginger
  • 1/2 cup (150g) whole-egg mayonnaise
  • 1 tsp wasabi paste
    Description

    This miso glazed grilled salmon is served with broccoli rice and wasabi mayo. Ready in 30 minutes, it is perfect for midweek meals and easy entertaining.

    Method
    1. Step 1

      Preheat grill on medium-high. Line a baking tray with foil.
    2. Step 2

      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.
    3. Step 3

      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.
    4. Step 4

      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.
    5. Step 5

      Combine the mayonnaise, wasabi and remaining miso in a small bowl. Add a little hot water and stir until smooth and well combined.
    6. Step 6

      Divide the broccoli mixture among serving plates. Top with the edamame or broad beans, carrots and salmon. Drizzle with the mayonnaise mixture.

      Preheat grill on medium-high. Line abaking 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 2mins of cooking. Drain. Peel the edamame or broad beans.

      Meanwhile, combine the honey and1tbs miso in a large bowl. Add the salmon and turn to coat. Place the salmon, skin-side down, on the lined tray. Cookunder thegrill for 5 mins or until salmon is caramelised and cooked to your liking. Set aside for 5mins to rest.

      Process the broccoli in afood processor until finely chopped. Heat the oil in a large frying pan over medium heat. Add the broccoli and ginger and cook, stirring, for 2-3mins or until heated through.