A healthy and quick mid-week dinner, packed full of protein
Words Melissa and Jasmine Hemsley
Photography Nick Hopper
For the salmon:
- 2 teaspoons coconut oil
- 2 x 300g wild salmon fillets (skin on)
- Sea salt and black pepper
For the broccoli rice:
- 1 large head of broccoli (about 350g)
- 2 tablespoons of water
- 2 spring onions, finely sliced, or 1 tablespoon snipped fresh chives
For the spicy miso sauce:
- 1 tablespoons unpasteurised miso paste (to taste)
- 2 teaspoons maple syrup
- 4 tablespoons hot water
- 1 tablespoon lemon juice
- A pinch of chilli powder or cayenne pepper
- A pinch of sea salt or dash of tamari, to taste.
1For the broccoli rice, grate the broccoli – including the stalk – into rice-sized pieces, either by hand (using the coarse side of a grater) or in a food processor (using the S-curved blade or grater attachment). Set aside.
2 Melt the coconut oil in a wide frying pan on a medium heat, season the salmon with salt and pepper, then fry, skin side down, for 3 minutes until crispy.
3 Carefully turn over and fry the flesh side for 1–2 minutes until just cooked through. Transfer fromthe pan onto individual warmed plates and keep warm.
4 Tip the grated broccoli straight into the samepan with the water, turn up the heat, cover with a lid and leave to steam for three minutes, stirring halfway through, until tender but still with a little bite.
5 Season to taste with salt and pepper and then add the spring onions or chives.
6 While the broccoli rice is cooking, stir or whisk the miso sauce ingredients together in a bowl, or shake in a jam jar with the lid on.
7 Divide the broccoli rice between the plates, pour the sauce over the fish and serve immediately.
Hemsley and Hemsley – hemsleyandhemsley.com