Miso glazed salmon and brown rice salad



I don’t like to diet as you all know. I like my treats in between and being a recipe developer and a food writer it’s a little hard for one to do so even if I wanted to.
I always balance my diet and eat in moderation. However I have to say, some of us ladies get to a certain time in the year and have a little panic on how that vest top is going to look like on with those Capri pants you bought on a whim to try and “get into” next summer ( I.E this ).  I hate to say it but I have had that thought literally only the other day as I started to see the daffodils emerging early and realising that February is almost over. Where has it gone?

So I’ve come up with a recipe that has great flavours, it’s packed with Omega 3 and 6 ( not to mention other great nutritional value to it)  and will keep you feeling full throughout the day but not bloated.

If you aren’t sure what Miso is, it’s a soy bean paste that is used mainly for soup but it’s also great for a marinade and dressings.

This is a great recipe for lots of occasions, maybe try it as a little twist for an Easter Lunch with friends perhaps?


Miso glazed salmon and brown rice salad:



Ingredients: ( 4 servings )

150g brown rice
2 Salmon Fillets
1 tbsp Soy sauce ( I buy mine from  Wang Fung Hong )
2 tsp Miso paste ( I buy mine from Wang Fung Hong  )
1 tbsp Honey ( I used manuka Honey and the unclear kind )
A thumbnail size of fresh ginger grated
1 tbsp coconut oil
handful of broccoli chopped into small florets
a few radishes thinly sliced
a few cucumber strips
a handful of soya beans defrosted and drained ( Most supermarkets will sell these now in the frozen section )
2 spring onions sliced thinly and on a diagonal
handful of salad cress
handful of fresh coriander


Cover the salmon with the miso paste, soy, honey and ginger and set aside. ( This can be done hours before if you like )

*  Cook rice to packet instructions and set aside.

In a frying pan, heat the coconut oil and shallow fry your salmon until cooked through.

*   Cook the broccoli in boiling water for 2 minutes as you still want it to have some crunch to it.

In a Bowl pop in your rice, then assemble all other salad ingredients. Flake through your salmon.

*  If there are any juices left in the frying pan pop over the salad also and then serve.

*** Top tip ***

If you take off the skin of your salmon when flaking it. Pop the skin back under a grill to crisp up.  It is great for a salad topper.

As you can see by this picture below, when I was recipe developing … I had a lot to get through for Lunch the next day also. It was very nice indeed!





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