Miso salmon and stir-fried vegetables
SERVES 4
Ingredients
- 4 salmon fillets, skinned A knob of butter
- 200g edamame beans
- 1 tbsp sesame oil
- 1/2 yellow pepper, cubed
- 1/2 red pepper, cubed
- 175g sugar snap peas, sliced
- 100g beansprouts
For the marinade
- 2 tbsp honey
- 2 tbsp miso paste
- 2 tsp rice wine vinegar
- 2 tsp soy sauce
- 2 tsp ginger, finely grated
1. Measure the marinade ingredients into a shallow bowl. Add the salmon and place in fridge for 2 hours.
2. Preheat the oven to 200°C/ 180°C fan/gas mark 6, and line a baking sheet with non-stick paper.
3. Heat a frying pan until hot. Add the butter, then fry the salmon on one side for 1 minute or until golden brown.
4. Place browned side up onto the baking sheet. Bake for 15 minutes.
5. Put the remaining marinade into a small saucepan. Bring up to the boil stirring until slightly thickened.
6. Cook the edamame beans in boiling water for 5 minutes. Drain and refresh in cold water.
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