Miso Honey Baked Salmon Topped with Seaweed Salad
Miso Honey Baked Salmon Topped with Seaweed Salad
Salmon is one the richest food sources of omega-3 fatty acids. These healthy fats are extremely important for optimal brain function, memory and mood, and for supporting cardiovascular health. Kelp flakes are an excellent way to add flavour and give your meals an extra nutritional boost.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp raw honey
- 2 tbsp miso paste
- 1½ tsp tamari
- 2 wild salmon fillets
- 2 spring onions, chopped
- 1 small Lebanese cucumber, sliced into half moons
- Handful fresh coriander leaves, roughly chopped
- Small handful kelp flakes
- Quinoa or brown rice, to serve
- Greens for steaming
Method
- Preheat oven to 200°C and line a baking tray with baking paper.
- Whisk the sauce ingredients together in a small bowl until well combined.
- Place salmon pieces on the lined tray and brush with sauce, saving half for later.
- Bake for 25 mins then place under the grill until the salmon starts to go golden.
- Brush salmon with the remaining sauce and top with spring onions, cucumber, coriander and kelp flakes.
- Serve with quinoa or brown rice and some steamed greens (broccolini and buk choy work well with this recipe).
- Tip: Salmon is also a great choice as it is low in mercury and other heavy metals. Choose wild, sustainably sourced salmon where you can.
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