This article was written for Annabel & Grace, which is now part of Rest Less.
Fresh, healthy and makes a satisfying lunch. This is spicily hot, salty and mouthwateringly good.
Miso Roast Salmon with Lentil and Pomegranate SaladDifficulty: Easy peasy
Packed full of nutrients – this recipe is high in fibre and iron and delivers two of your five-a-day. I recommend using half the amount of lime, double the miso and using a tin of pre-cooked lentils (which knocks 20 mins off the time).
80g dried puy lentils (or tin pre-cooked green lentils)
1 tsp white miso paste (I’d recommend 1 tbspn)
2 tsp finely grated ginger
1 garlic clove , finely grated
1 lime , zested and juiced (I found half a lime ample)
1 tsp olive oil
½ tsp black/white sesame seeds
2 x 150g skinless wild salmon fillets
1 tsp apple cider vinegar
2 carrots , cut into fine strips with a julienne peeler or knife
60g pomegranate seeds
3 spring onions , finely sliced
handful fresh coriander , chopped
- If using uncooked lentils, heat oven to 200C/180C fan/gas 6. Cook them in a pan of boiling water for 20 mins until tender. Meanwhile, mix the miso paste with 1 tsp of the ginger, the garlic, half the lime juice, the oil and sesame seeds. Put the salmon fillets on a foil-lined baking tray and spread 1 tbsp of the miso mixture over them. Roast for 10-12 mins until cooked through.
- Tip the rest of the miso mixture into a bowl with the remaining ginger and lime juice. Add the lime zest, vinegar, carrots, pomegranate, onions and coriander. Drain the lentils and toss into the salad. Divide between two plates and add the salmon.
Lots more salmon recipes here on this website for you to try