A taste of spring

Try these delicious family-friendly recipe ideas from Annabel Karmel

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.