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.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
