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
Method:
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!
ChezJ9 