SunRice

Miso Glazed Salmon With Broccolini & Sugar Snap Peas

I am using:

Prep time

5min

Cook time

20min

This recipe has fast become a household favourite because it’s incredibly quick and easy but so flavourful. The miso glaze adds such a lovely salty sweet element to the buttery salmon and then balanced so beautifully with the fragrant Jasmine rice and fresh crunchy vegetables.

Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 450 g SunRice Long Grain White Microwave Pouch

  • 4 Skinless Salmon Fillets

  • cup White Miso Paste

  • cup Brown Sugar

  • cup Mirin

  • 3 tsp Light Soy

  • 2 tsp Ginger (finely grated)

  • 2 clove Garlic (finely grated)

  • 1 tbsp Water

  • 2 bunch Broccolini

  • 300 g Sugar Snap or Snopeas

  • cup Spring Onions (chopped)

  • 1 handful Coriander or Parsley Leaves (picked)

Photo of Miso Glazed Salmon With Broccolini & Sugar Snap Peas

Method

  • Cook the rice following packet instructions.

  • Place the salmon fillets on a baking tray lined with baking paper. In a bowl, mix the miso, brown sugar, mirin, soy, ginger, garlic and water until smooth and brush generously over each piece of fish. Grill on 150ºC on the second to top shelf of oven for 8-10 minutes, basting more miso on every couple of minutes, until the salmon is cooked through.

  • At the same time bring a medium saucepan of salted water to the boil. Blanche the sugar snap or snopeas and the broccolini for only a few seconds, then quickly run them under cold water so they stay nice and crisp.

  • To serve, divide the meal into 4 portions. Microwave the remaining glaze in a small bowl for about 40 seconds and pour over the vegetables, then garnish with spring onions and coriander.

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