Miso Salmon Fiber Points 4+ (depending on what you have with it)
Salmon isn’t only a good source of protein; it’s also good for omega-3 oils, vitamin D, vitamin b12, selenium and potassium, which are all essential for your health. Miso is a fermented (traditionally) soybean paste, and can also be made from rice or barley. It’s a great food source to help with digestion and because it’s fermented, its great for your gut health.
When you are making this recipe, deciding what veggies you are having along with it to work out what order you are cooking your food in. The salmon filets I use usually take 18-20mins at 200c.
Ingredients – this is for 1 person
Salmon filet
1 tsp miso paste
1 tsp sweet chilli sauce
juice of half lemon (or lime)
1 tsp sesame oil
2 spring onions finely chopped
1 clove garlic crushed
1 thumb grated ginger
Mix the miso paste, chilli sauce, lemon juice, sesame oil, spring onion, garlic and ginger.
Get some tinfoil, lay the salmon on the foil, and coat it with the mixed paste.
Loosley parcel the foil around the coated salmon ready to bake at 200 for 18-20mins.
I like this with roast potatoes, roast sweet potatoes, lime pickled onions (like the ones I shared with the pakora recipe), different fermented veggies and saurkrauts, and/or steamed veggies.
