Light, tasty, nutrient dense and easy to make. This dish has it all.
Miso, Ginger Salmon with Edamame, Pak Choy & pearl Cous Cous
Miso, ginger salmon with edamame, pak choy & pearl cous cous
Emma Aouad
2
10 minutes
30-40 minutes
Mediterranean
Fish
Perfect complementing flavours; this dish is packed with it all:
- Carbohydrates
- Proteins
- Fibre
- Antioxidants
- Essential Fatty Acids
-Prebiotics rich to feed all those good bugs in your body!
It's low GI, super anti-inflammatory, great for gut health, joint inflammation and brain health.
Give it go for a working-from-home-lunch or an easy dinner for the whole family!
Ingredients
2 salmon fillets (or as many as you need for the family)
Pak Choy (one bunch per person)
½ cup edamame beans (frozen)
1 teaspoon of red miso paste (I use ‘miso tasty’)
1 tablespoon of olive oil
Juice of a full lemon
1 tablespoon of black vinegar
1 tablespoon tamari sauce
1 teaspoon of dijon mustard
Half a thumb size of grated ginger
Dash of honey
1 cup of pearl cous cous
Coriander leaves (chopped for garnish)
black sesame seeds (for garnish)
2 cups of boiling water
Directions
Preheat oven to 100 degrees celsius.
In a tray with baking paper, lay the pak choy evenly and sprinkle edamame beans through.
In a mixing bowl/measuring jug, add olive oil, lemon, black vinegar, tamari, dijon mustard, ginger, and honey and mix well.
Pour over the vegetables and mix in with your hands.
Lay salmon fillets over the vegetables and cover with baking paper.
Bake in oven for 30-40 minutes. Your dish will be ready based on how well you like your salmon cooked.
While in the oven, pop the cous cous and boiling water in a mixing bowl and cover with a plate. The cous cous is cooked when all the water is absorbed in and the cous cous is soft and plump.
Plate up, cous cous, veges and salmon and garnish with coriander and sesame seeds. Enjoy!