Elevate your dinner with this Miso Lemon Salmon and Rice, a 15-minute recipe bursting with fresh, zesty flavours for two.
Ingredients:
- 1 tbsp white miso paste
- 3 tbsp mirin
- 2 tsp Kick Chilli Garlic oil
- Zest of 1 lemon
- Juice of ½ lemon
- 1tbsp olive/veg oil
- 1 salmon fillet
- 1 cup sushi rice
- Broccoli
- Spring onion garnish
Instructions:
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Prepare the Marinade:
- In a bowl, whisk the miso paste with a little warm water to achieve a smooth consistency.
- Add the Kick Chilli Garlic oil, lemon zest, and lemon juice.
- Mix everything together, then add ½ cup of water to thin the mixture.
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Marinate the Salmon:
- Cube the salmon and add it to the marinade.
- If you have time, let the salmon sit in the marinade for an hour, or just leave it in the marinade while you cook the rice.
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Cook the Rice:
- Cook the sushi rice according to the package instructions.
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Prepare the Vegetables:
- Once the rice is almost cooked, steam the broccoli.
- Chop the spring onions for garnish.
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Cook the Salmon:
- Warm a pan and add the oil.
- Cook the salmon pieces for 5 minutes.
- Add the rest of the marinade to the pan and let the salmon poach in the liquid for another minute or so until fully cooked.
- If the sauce has thickened too much, loosen it with a bit more water.
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Serve:
- Serve the salmon over bowls of sushi rice.
- Drizzle the sauce over the salmon and rice.
- Add extra Kick Chilli Garlic oil and garnish with spring onions.
