Honey Miso Salmon & Turmeric Quinoa
PREP 10 MIN•COOK 15 MIN
Dan’s personal favorite epic dinner to impress. Miso (it’s Japanese for “fermented beans”) is great for gut health. And combining its umami (savory) flavor with honey makes for the perfect salty-sweet contrast.
DF
EF
GF
NF
Number of servings
2
250g salmon fillets
1 1⁄2 tsp miso paste
2 tsp honey (brown rice syrup or maple syrup)
salt & pepper, to taste
1 bunch of broccolini (5 1/2 oz bunch) steamed
1 cup (180g) pre-cooked quinoa
1 tsp ground turmeric
salt & pepper, to taste
1 lemon cut in wedges
Preheat oven to 430°F/fan-forced 400°F and line a baking sheet with baking paper.
Meanwhile, rub salmon gently with miso paste, drizzle over honey and season with salt and pepper. Place on baking sheet and bake in oven for 12 minutes or until cooked through.
Whilst salmon is cooking, steam broccolini over a saucepan of boiling water for 4-5 minutes until tender-crisp.
Toss quinoa with turmeric and cook according to packet directions. Adjust seasoning.
Divide quinoa, salmon and broccolini between plates and serve with lemon wedges.
Energy (kJ)
1786 kJ / 427 cals
Protein
35.5 g
Fat
19.1 g
Sat. Fat
3.7 g
Carbs
22.5 g
Sugar
8.1 g
Fiber
6.1 g
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