Miso-Glazed Salmon

Method

1. Preheat and Start the Rice

   • Preheat the oven to 200°C fan.
   • Rinse the rice in a sieve under cold water until the water runs mostly clear, then put it in a saucepan with 375 ml cold water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 10 mins; remove from the heat, leave covered for 10 mins, then fluff with a fork.

2. Mix the Glaze

   • Stir the miso with 1 tbsp honey and 1 tbsp soy sauce until smooth.

3. Glaze and Roast

   • Pat the salmon fillets dry with kitchen paper and check carefully for pin bones, leaving the fillets whole.
   • Sit them skin-side down on a lined tray, spread the miso glaze over the top and roast for 12–14 mins.

4. Prep the Greens

   • While the salmon roasts, Trim the dry ends from the Tenderstem broccoli, cut the stems into roughly 4–5cm lengths and halve any very thick stems lengthways, leaving the small florets attached.
   • Halve the pepper, remove the core and seeds, then cut it into strips about 1cm wide.
   • Trim the sugar snaps and leave them whole.

5. Stir-Fry the Greens

   • Heat a little oil in a wok or large frying pan over high heat.
   • Stir-fry the Tenderstem and pepper for 3 mins, then add the sugar snaps and cook for another 2 mins so the vegetables stay bright with a little bite.

6. Serve

   • Scatter sesame seeds over the greens.
   • Divide the rice between bowls, add the vegetables and top with the whole glazed salmon fillets, spooning over any tray glaze.