A light dinner for those warmer evenings

Serves 2



2 salmon fillets 

1-2 tbsp miso paste

1-2 tsp olive or sesame oil 

1 small bunch bok choy

1 small head of broccoli or 1 bunch broccolini 

Ginger tamari sauce: 

1 thumb sized piece of ginger, grated 

2 tbsp tamari soy sauce

1 tbsp sesame oil 

1-2 tsp rice malt syrup  

A sprinkle of chilli flakes 



Black and white sesame seeds 

Spring onion, thinly sliced 

Miso salmon with steamed

Asian greens


1. Using your fingers rub miso paste well over the salmon fillets, put in the fridge and leave to marinate for 20-30 mins. 

2. Pre heat oven to 180C and line a baking tray with foil.

3. Make the sauce by putting all the ingredients into a small bowl and mixing well with a spoon.

4. If you like the skin of your salmon crispy, like I do, then heat a non stick fry pan with the olive or sesame oil, when the pan is hot put the salmon fillets on skin side down. Leave it to cook on a high heat for a minute or two or until the skin is crispy to your liking (put aside the fry pan - don’t wash it just yet). Then put the salmon fillets on the foil lined tray and place in the oven to cook for 10-15 mins. 

5. While the salmon is cooking steam the greens in a double boiler for 5-10 mins. When they have been lightly steamed place them in the fry pan that the salmon was cooked in and cook on a medium to high heat for a minute or two, or until the book choy leaves have wilted. Pour the sauce over the greens and toss the greens to coat it all in the sauce. 

6. Put the greens on a plate and place the salmon on top, sprinkle with sesame seeds and garnish with thin strips of spring onion.