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Honey Miso Salmon with Warm Salad

Here is a light and fresh salmon supper that looks especially pretty on the plate, a veritable picture of springtime! A mélange of bright green vegetables is lightly dressed and then nestled beneath marinated salmon for a meal that is both flavorful and healthful. You’ll need only rice to serve alongside. Yum!

Honey Miso Salmon with Warm Salad

For the salmon:

1 tbs. honey
1 tbs. soy sauce
1 tbs. miso paste
1 inch piece of ginger, grated
1 tsp. rice wine vinegar or lime juice
2-3 salmon fillets, skinned

For the warm salad:

7 oz. broccoli florettes (3 cups)
4 oz. sugar snap peas (1½ cups)
3 oz. frozen peas, defrosted (¾ cup)
3 oz. frozen soya beans or broad beans, defrosted (¾ cup)
2 green onions, finely sliced at an angle
juice of ½ lime
1 tbs. olive oil
1 tsp. toasted sesame oil
small handful chopped cilantro
toasted sesame seeds

Mix together the marinade ingredients and add the salmon. Cover and leave in the fridge at least 30 minutes (more if you have time).

Steam the broccoli and snap peas for 5 minutes, or until tender. Toss in the peas and soya or broad beans just to heat. Combine the green onions, lime juice, olive oil, sesame oil, and cilantro in a bowl, along with some salt and freshly ground black pepper. Add the steamed veg and toss well.

Grill the salmon or cook in an oiled griddle or skillet 5-6 minutes per side, or until cooked to your liking. Spoon the warm salad on a plate, lay the salmon over and sprinkle with toasted sesame seeds. Serve with steamed jasmine rice.

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