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Salmon with miso vegetables

A Japanese-inspired meal with nutritious fish, broccoli and watercress served in a rich garlicky broth

  • Prep: 5 mins
    Cook: 9 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 282
  • Carbohydrates 6
  • Saturated Fat 3
  • Sugar 4
  • Protein 31
  • Fat 15
  • Fibre 5
  • Salt 1.2

Nutrition per serving

  • Calories 282
  • Carbohydrates 6
  • Saturated Fat 3
  • Sugar 4
  • Protein 31
  • Fat 15
  • Fibre 5
  • Salt 1.2

Ingredients

  • 18g pack instant miso soup
  • 2 garlic cloves, finely grated
  • 1 tbsp rice vinegar or white wine vinegar
  • 100g thin-stemmed broccoli, cut into lengths and small florets
  • 4 spring onions, chopped
  • 100g beansprouts
  • 2 big handfuls watercress (about 50-85g)
  • 240g pack of 2 skinless salmon fillets

Method

  1. Make up the soup mix in a large pan with 500ml water and bring to the boil with the garlic and vinegar. Add the broccoli and spring onions, cover and cook for 5 mins.

  2. Stir in the beansprouts and watercress, top with the salmon and cover again. Cook for 4 mins until the salmon flakes easily. Serve in bowls with a fork and spoon.

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