Miso Salmon with Cauliflower Rice

and Sesame Spinach

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Instructions

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1 Marinate salmon

Preheat the oven to 220°C/200°C fan. Peel and grate the garlic and ginger. Add the garlicgingerbutterhoneymiso paste and black pepper to a shallow bowl and microwave for 30 sec until melted. This is your marinade. Portion the salmon. Place the salmon fillets into the bowl and turn them in the marinade. Set aside.

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2 Prep

Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Wash, trim and roughly chop the spinach

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3 Roast salmon

Add the salmon to an oiled or lined baking tray. Cover in any leftover marinade and and roast for 10-15 min until cooked through.

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4 Sauté cauliflower

Meanwhile, heat a large non-stick pan over a medium heat with a drizzle of oil. Once hot, add the cauliflower with a pinch of salt and stir-fry for 5 min.

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5 Dress spinach

Meanwhile, boil a kettle. Place the spinach in a colander and pour the freshly boiled water from the kettle over it. Once the spinach is cool enough to handle, give it a gentle squeeze and place it in a bowl. Dress it with the soy sauce, sesame oil and sesame seeds

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6 Serve

Serve the salmon over the cauliflower rice with the spinach and sushi ginger alongside. 

Tips for fussy eaters

Serve with regular rice instead.

Pro tip

Grill the salmon under the broiler for the final 3 minutes for a slightly charred, caramelised top.

Miso is a Japanese paste made from fermented soya beans. It's packed with umami and most commonly used in soups.

Cooking Time: 30 min

Cals 687 · Prot 52 · Carbs 27 · Fat 45

Ingredients

Number of people

Salmon

Skinless salmon fillet 350 Grams
Garlic cloves 2 Pieces
Ginger 30 Grams
Salted butter 30 Grams
Honey 20 Grams
Miso paste 30 Grams
Black pepper 0.5 Tsp

Cauliflower rice

Cauliflower 400 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp

Spinach

Spinach 400 Grams
Soy sauce 10 ML
Sesame oil 15 ML
Sesame seeds 10 Grams

Garnish

Sushi ginger 40 Grams

Miso is a Japanese paste made from fermented soya beans. It's packed with umami and most commonly used in soups.

Cooking Time: 30 min

Cals 687 · Prot 52 · Carbs 27 · Fat 45

Instructions

photo

1 Marinate salmon

Preheat the oven to 220°C/200°C fan. Peel and grate the garlic and ginger. Add the garlicgingerbutterhoneymiso paste and black pepper to a shallow bowl and microwave for 30 sec until melted. This is your marinade. Portion the salmon. Place the salmon fillets into the bowl and turn them in the marinade. Set aside.

photo

2 Prep

Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Wash, trim and roughly chop the spinach

photo

3 Roast salmon

Add the salmon to an oiled or lined baking tray. Cover in any leftover marinade and and roast for 10-15 min until cooked through.

photo

4 Sauté cauliflower

Meanwhile, heat a large non-stick pan over a medium heat with a drizzle of oil. Once hot, add the cauliflower with a pinch of salt and stir-fry for 5 min.

photo

5 Dress spinach

Meanwhile, boil a kettle. Place the spinach in a colander and pour the freshly boiled water from the kettle over it. Once the spinach is cool enough to handle, give it a gentle squeeze and place it in a bowl. Dress it with the soy sauce, sesame oil and sesame seeds

photo

6 Serve

Serve the salmon over the cauliflower rice with the spinach and sushi ginger alongside. 

Tips for fussy eaters

Serve with regular rice instead.

Pro tip

Grill the salmon under the broiler for the final 3 minutes for a slightly charred, caramelised top.

Ingredients

Number of people

Salmon

Skinless salmon fillet 350 Grams
Garlic cloves 2 Pieces
Ginger 30 Grams
Salted butter 30 Grams
Honey 20 Grams
Miso paste 30 Grams
Black pepper 0.5 Tsp

Cauliflower rice

Cauliflower 400 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp

Spinach

Spinach 400 Grams
Soy sauce 10 ML
Sesame oil 15 ML
Sesame seeds 10 Grams

Garnish

Sushi ginger 40 Grams
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