Try this Spicy Miso Salmon with Broccoli Rice recipe from Good + Simple.
Good + Simple celebrates the pleasure of delicious food that is simple to make, a joy to share and just so happens to be good for you. Jasmine and Melissa Hemsley’s principles of healthy home cooking built around gut health, whole foods and affordable ingredients show how tasty and achievable eating well can be.
Here’s one of our favourite recipes from Good + Simple.
SPICY MISO SALMON WITH BROCCOLI RICE
- 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
For 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.
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. Carefully turn over and fry the flesh side for 1–2 minutes until just cooked through. Transfer from the pan onto individual warmed plates and keep warm.
Tip the grated broccoli straight into the same pan with the water, turn up the heat, cover with a lid and leave to steam for 3 minutes, stirring halfway through, until tender but still with a little bite. Season to taste with salt and pepper and then add the spring onions or chives.
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. Divide the broccoli rice between the plates, pour the sauce over the fish and serve immediately.
Tahini and dark chocolate combine in these divine cookies.
An impressive recipe from Eat Green by bestselling author Melissa Hemsley.
This flavourful salsa makes an excellent topping for a huge variety of meat and vegetable dishes – a true all-rounder.
Fried cheese is one of life’s greatest pleasures, and having experienced many of them, I feel confident saying so.
I developed a habit of eating the entire shrimp when I was a kid.
This delightful recipe from Maggie Beer's Summer Harvest Recipes is sure to delight your guests.
I just can’t cook without a good stock, and a chook stock is the one I use most of all.
I get these intense cravings for stir-fries. Whether it’s the hottest humid night or a blistering cold day, a stir-fry energizes me in a way that few dishes can. This one is on regular rotation in my home kitchen.
Both fresh and substantial, this burrito bowl is packed with fresh herbs which elevate the rice to something special.
An attractively smokey salad from Thai Food.
A delicious and easy dish that's full of flavour.
A panaeng curry is perhaps one of the most popular in the Thai repertoire.