Miso Salmon Bowl

Name: Miso Salmon Bowl over ginger rice with broccoli
Total time: 45 min
Yield: 2
Cuisine: Asian
Ingredients: 2 piece Garlic; 25 g White miso paste; 2 piece Salmon fillet; 500 g Broccoli; 1 piece Onion; 120 g White long grain rice; 10 g Ginger paste; 4 teaspoon Honey [or plant-based alternative]; 1.5 tablespoon Sunflower oil; ⅕ piece Low sodium vegetable stock cube; 1 tablespoon [Reduced salt] soy sauce; to taste Salt and pepper; 200 milliliters Water

over ginger rice with broccoli

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In dit gerecht marineer je de zalm met een miso marinade. Miso is een Japanse smaakmaker met een typische umamismaak.

Tags:

Extra Veggies

•Calorie Smart

Allergens:

Soja

•Tarwe

•Vis

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total45 minutes

Cooking Time30 minutes

DifficultyMedium

Ingredients

Serving amount

1 piece

Garlic

15 g

White miso paste

1 piece

Salmon fillet

250 g

Broccoli

½ piece

Onion

60 g

White long grain rice

5 g

Ginger paste

Not included in your delivery

2 teaspoon

Honey [or plant-based alternative]

¾ tablespoon

Sunflower oil

0.1 piece

Low sodium vegetable stock cube

½ tablespoon

[Reduced salt] soy sauce

to taste

Salt and pepper

100 milliliters

Water

Nutrition Values

Energy (kJ)2905 kJ

Calories694 kcal

Fat28.7 g

Saturated Fat4.2 g

Carbohydrate70.6 g

Sugar13.2 g

Dietary Fiber10.9 g

Protein32.2 g

Salt2.9 g

Potassium643.4 mg

Calcium111.5 mg

Iron1.7 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Bowl

•Pan with Lid

•Tall-Sided Pan

•Paper Towel

Cooking Steps

Crush or mince the garlic. In a bowl, combine half of the garlic with the soy sauce, miso paste* and honey. Mix well and set aside until further use.

*Take care, these ingredients are salty! Add gradually as preferred.

Boil plenty of salted water in a pot or saucepan. Weigh the broccoli. Cut the head of the broccoli into florets and dice the stem. Boil the broccoli for 5 – 7 minutes, covered, then drain. Season with salt and pepper, then set aside.

Did you know... broccoli is not only high in vitamins B, C and E but also rich in calcium, potassium and iron.

Chop the onion and weigh the rice. Heat a light drizzle of sunflower oil in a pot or saucepan over medium-high heat. Fry the rest of the garlic with the ginger paste and the onion for 1 minute.

Lower the heat and transfer the rice to the pan. Pour in the water and crumble in the stock cube (see pantry for amounts). Boil the rice for 12 - 15 minutes, covered (see Tip). Keep covered until serving.

Tip: add extra boiling water if necessary.

Pat the salmon dry with kitchen paper and season with pepper. Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the salmon for 2 - 3 minutes on its skin. Lower the heat and then fry for 2 more minutes on the other side. Top the salmon with the miso sauce, using a spoon to ensure it is evenly coated. Fry for 1 - 2 more minutes.