Dinner
Omega-3 rich
Gut-friendly
30 minutes
Miso salmon with sesame greens
A sticky miso glaze, tender salmon and garlicky greens. Weeknight fast, and packed with omega-3 fats and fermented flavor.
Prep
10 min
Cook
20 min
Serves
2
Per serving
540 kcal · 6 g fiber
Ingredients
Serves
2
2 salmon fillets (about 150 g each)
1½ tbsp white miso paste
1 tbsp maple syrup
1 tsp rice vinegar
1 tsp toasted sesame oil
2 heads bok choy, halved
1 cup (150 g) broccolini
1 garlic clove, sliced
1 tbsp sesame seeds, toasted
1 cup cooked brown rice
2 scallions, green parts only, sliced
To serve: lime wedges and a little extra sesame oil.
Method
Heat the oven to 400°F (200°C) and line a tray with parchment paper.
Mix the miso, maple syrup, rice vinegar and sesame oil. Brush most of it over the salmon.
Bake the salmon for 12 to 14 minutes, until it flakes easily.
Meanwhile, sear the bok choy and broccolini in a hot pan with a little oil for 4 minutes. Add the garlic for the last minute.
Serve the salmon over the rice with the greens, the remaining glaze, sesame seeds and scallions.
Tips & swaps
Low-FODMAP: skip the garlic and use the green parts of the scallions only.
Swap it: firm tofu or cod both work with the same glaze.
Leftovers: flake cold salmon into a rice bowl for lunch the next day.
Why it’s good for your gut
Oily fish is one of the best sources of omega-3 fats, which help keep inflammation in check. Miso adds fermented flavor, and the greens bring fiber and folate.
Per serving
Calories
540
Protein
38 g
Fiber
6 g
Carbohydrates
44 g
Fat
22 g
