If you're looking for a meal that delivers when it comes to taste and gut-friendly goodness then look no further than this delicious Miso Salmon recipe, created by our very own Owen Woodley. Created with gut-friendly ingredients in mind, this recipe not only provides you with a good dose of friendly bacteria through the miso (a traditional Japanese seasoning produced by fermenting soybeans) and pickled beetroot, but it also contains plenty of fibre (to promote the growth of friendly bacteria) and a range of micronutrients to help keep you healthy.

Whip it up for a delicious lunch or light and healthy dinner.

Ingredients (2 Servings)

  • 100g Brown Basmati Rice
  • 2 Skinless Salmon Fillets
  • 2 Pak Choi, Quartered Lengthways
  • A Handful of Mangetout
  • Pickled Beetroot
  • 2 Spring Onions, Thinly Sliced

For the sauce:

  • 1 tbsp White Miso
  • 1 tbsp Rice Vinegar
  • 1 Thumb-Sized Piece of Ginger, Finely Grated
  • 1 Garlic Clove, Finely Grated

METHOD

  1. Cook the rice in lightly salted boiling water following pack instructions, then drain well.
  2. For the sauce, whisk together the miso, rice vinegar, ginger and garlic with 100ml of water.
  3. Heat the grill to high and heat a non-stick, oven-proof frying pan over a medium-high heat. Lightly oil and season the salmon fillets, then cook on one side for 2 minutes until crisp.
  4. Turn the salmon, remove from the heat and pour over the miso sauce. Put  the pan under the grill for 2-3 minutes or until the salmon is crisp and the sauce is reduced and bubbling.
  5. Meanwhile, cook the pak choi and mangetout in a large pan of boiling water until just tender, then drain well.
  6. Divide the rice and veg between two plates then add the salmon, spooning over any sauce. Add the picked beetroot and sprinkle with spring onions to serve.

Per Serving | 585 Kcals | 46g Carbohydrates | 42g Protein | 23g Fat | 5g Fibre