Miso Salmon with Brown Rice & Avocado Edamame Salad

Serves 4

Time 45 minutes

Ingredients

2 cups brown rice

2 tbsp miso paste

1 tbsp mirin

1 tbsp soy sauce

1 tsp maple syrup

4 salmon fillets, skin on

4 pak choi or other Asian greens

Salad

2 avocadoes, one smashed and one diced

Juice of 1 lime

½ cup shelled edamame beans (canned or frozen & defrosted)

1 spring onion, sliced

1 tsp rice vinegar 

1 tbsp extra virgin olive oil

6 radishes, thinly sliced

Handful fresh parsley, chopped

Fingertip knob of ginger, peeled & grated

Rice

1 tbsp extra virgin olive oil

2 cloves garlic, peeled & finely chopped

5cm knob ginger, peeled & finely chopped or grated

1 red capsicum, diced

2 cups beansprouts

Method

Cook the brown rice as per packet instructions, or pop into a rice cooker. This will take around 45-60 minutes, depending on the type of rice. (Alternatively, you can use a couple of packets of microwavable ready-cooked brown rice to save time).

Combine the miso, mirin, soy sauce and maple syrup in a dish. Add the salmon fillets and coat well. Set aside for preferably at least half an hour.

In a bowl, combine the ingredients for the avocado and edamame salad. Set aside.

Heat a large frying pan and drizzle with extra virgin olive oil. Add the salmon and cook on each side for a few minutes. Add a splash of water to the pan and cover with a lid. Cook for a few minutes or until the salmon is cooked to your liking. Remove from the pan and cover with foil to keep warm.

Add a little more extra virgin olive oil to the pan and fry the garlic, ginger and capsicum for a few minutes. Add the cooked brown rice and beansprouts, stir to combine.  

Meanwhile, steam, microwave or stir-fry the pak choi until just wilted.

Serve the brown rice topped with the salmon, drizzling over any juices, alongside the salad and pak choi.