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
1⁄4 cup (45g) white quinoa (or other colour) rinsed
1⁄2 cup (125ml) water
1 tsp ground turmeric
1⁄4 tsp salt
250g salmon fillets
1 1⁄2 tsp miso paste
2 tsp honey (rice malt syrup or maple syrup)
salt & pepper, to taste
1 bunch of broccolini (160g bunch) steamed
1 lemon cut in wedges
Preheat oven to 220°C/fan 200°C/gas 7 and line a baking tray with baking paper.
Add quinoa, water, turmeric and salt to a saucepan. Cover and cook for 12 minutes or until just tender. Remove from heat and set aside 5 minutes, then fluff with a fork.
Meanwhile, rub salmon gently with miso paste, drizzle over honey and season with salt and pepper. Place on baking tray 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.
Divide quinoa, salmon and broccolini between plates and serve with lemon wedges.
Energy (kJ)
1748 kJ / 417 cals
Protein
35.2 g
Fat
19 g
Sat. Fat
3.7 g
Carbs
21.1 g
Sugar
7.9 g
Fiber
5.8 g
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