32 / 13 kcal
you will need
- for the marinade:
- 1 garlic clove, minced
- 1 tbsp honey / agave
- 1 sachet miso 'easy
- 2 tsp rice vinegar
- for the main:
- 2 salmon fillets
- 2 pak choy, leaves pulled off the stem
- 1 red pepper, sliced
- 1-2 inches ginger, minced
- one lime, cut into wedges
- pinch chilli flakes
- 1 tbsp sesame oil
- 250ml itsu classic brilliant broth
- a handful of coriander, chopped
let's get cooking
heat the grill to high. place all the ingredients for the marinade in a small bowl and mix together.
line a baking tray with grease-proof paper & lay the salmon fillets on top.
brush the sauce over the salmon fillets, allow to marinade for 30 minutes in the fridge or, if you're short for time, go straight ahead and put them under the grill.
cook the salmon fillets under the grill for 6-8 minutes until just cooked through. the salmon will continue to cook once you have removed from the oven. set aside to keep warm while you stir fry.
heat the sesame oil in a frying pan or wok over a high heat. add the sliced red pepper and pak choy leaves. stir-fry until soft and the pak choy starts to brown in places [3 mins].
add the ginger and chilli flakes, cook for a further 30 secs, remove from the heat and pour over 250ml of brilliant broth and the chopped coriander. toss everything together until well combined.
split the veg between two bowls, using a fork, flake the salmon into large pieces, garnish with coriander and a couple of squeezes of lime, enjoy!