Delicious, creative, quick (10 minutes prep!) and so easy to whip up and to clean up. Now that's the definition of the best weeknight meal around.
Miso-glazed Salmon and Bak Choy
SERVES: 4
ACTIVE TIME: 10 MINUTES
TOTAL TIME: 20 MINUTES
680g salmon fillet, cut into 4 pieces
2 heads baby bak choy, halved lengthwise
¼ cup oyster sauce
2 tbsp rice vinegar
1 tbsp miso
1 tbsp water
1 tbsp sesame oil
Kosher salt
1 red bell pepper, seeded and cut into rings
85g shiitake mushrooms, thinly sliced
4 scallions, thinly sliced
2 tbsp sesame seeds (optional)
1. Preheat the oven to 200 deg C. Line a rimmed half sheet pan (about 30cm by 60cm) with foil or parchment. Place the salmon, skin-side down, and the bak choy on the pan in a single layer.
2. In a bowl, whisk together the oyster sauce, vinegar, miso and water until smooth. Brush the salmon pieces evenly with 2 tablespoons of the mixture. Rub the bak choy with oil and season each half with a pinch of salt. Toss the bell pepper, mushrooms and scallions in the remaining sauce and place over the salmon.
3. Transfer pan to the oven for 10 to 12 minutes or until salmon is cooked through. Sprinkle with sesame seeds if desired.
Nutrition facts per serving
317 calories, 15g fat (2.2g saturated), 9g carbohydrate, 36g protein, 2g fibre, 753mg sodium
Roasted Broccoli, Radicchio and Chickpeas
SERVES: 4
Diese Geschichte stammt aus der March 2017-Ausgabe von Shape Singapore.
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Diese Geschichte stammt aus der March 2017-Ausgabe von Shape Singapore.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
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