Miso-Ginger Salmon with Crispy Kale
PREP: 10 minutes
COOK: 20 minutes
SERVES: 4
Skill Level: Easy
Nutrition Info (Per Serving)
470kcal Energy
21g Carbohydrate
35g Protein
2.2g (of which Sugar)
27g Fat
2.8g Fibre
4.8g (of which Saturated Fat)
1.4g Salt
Ingredients
4 salmon fillets (about 500g total) – skin on
180g curly kale, tough stalks removed
2 tbsp white miso paste
2 tsp fresh ginger, grated
2 cloves garlic, crushed
2 tbsp toasted sesame oil
2 spring onions, finely sliced
250g cooked rice, to serve
Instructions
- Preheat the oven to 200°C (180°C fan). Line a baking tray with baking paper
- In a small bowl, whisk together the miso paste, grated ginger, garlic, and 1½ tbsp sesame oil
- Place the salmon fillets skin-side down on the tray and brush generously with the miso mixture. Roast for 12–15 minutes, until almost cooked through
- Meanwhile, toss the kale with the remaining sesame oil and spread it onto the tray around the salmon. Return to the oven for 5–7 minutes, until the kale is crisp at the edges and the salmon is cooked through
- Serve the salmon and crispy kale over bowls of rice, topped with spring onions.