Miso glazed salmon with broccoli

Type: Main meal — lighter · Typical slot: Dinner · Time: 25 min · Lunch-friendly: marginal (salmon reheats poorly; eat fresh) · Batch: no

Ingredients (2 servings)

• 320g salmon fillet (180g G / 140g Harshitha)
• Glaze: 2 tbsp white miso, 1 tbsp mirin, 1 tbsp soy sauce, 1 tsp honey, 1 tsp sesame oil, 1 tsp grated ginger
• 400g broccoli, cut into florets (slice thick stems thin so they cook in the same time)
• 200g shiitake or chestnut mushrooms, sliced
• 100g (cooked) brown rice — 70g G / 30g Harshitha (intentionally light starch)
• 1 tbsp sesame seeds, spring onion

Method

1. Whisk glaze. Marinate salmon 10 min while you prep rest. Cook rice.
2. Heat oven 200°C grill setting. Place salmon on lined tray, broil 8–10 min until glaze caramelizes and fish flakes.
3. Blanch broccoli 3 min in boiling salted water, drain. Stir-fry mushrooms 3 min in tiny oil, then add the blanched broccoli and toss 1 min to warm and pick up pan flavor.
4. Plate over rice, sesame and spring onion.

Macros (per person)

Notes

• Originally written with bok choy — regular broccoli works equally well (blanch first, then toss with mushrooms). Bok choy, napa cabbage, tenderstem broccolini, or kale all substitute fine.