Ingredients:
For the miso salmon:
2 salmon fillets
1 tbsp white miso paste
1 tbsp soy sauce
1 tsp honey
1 tsp sesame oil
1 small garlic clove, minced
1 tsp grated ginger
For the brothy rice bowl:
500ml Freja Sipping Chicken Bone Broth
1 tsp white miso paste
1 small garlic clove, minced
1 tbsp soy sauce
150g basmati or jasmine rice
50g cooked edamame beans
50g Fermary Crisp Clean Pink Kimchi
1–2 spring onions, sliced
Fresh coriander, chopped
Method
1. Preheat the oven to 180°C.
2. In a small bowl, mix together the miso paste, honey (or mirin), sesame oil, garlic, and ginger. Coat the salmon fillets in the marinade and leave to sit for 15–30 minutes.
3. While the salmon marinates, cook the rice according to packet instructions and keep warm.
4. Place the marinated salmon on a lined baking tray and bake for 10–12 minutes, until cooked through.
5. Meanwhile in a small saucepan, gently heat the bone broth and stir in the miso paste, minced garlic, and soy sauce. Keep warm over a low heat.
6. To serve, divide the rice between bowls and pour over the warm bone broth.
7. Top with the baked salmon, edamame beans, spring onions, and Fermary’s Crisp Clean Pink Kimchi for vibrant colour, gut-friendly benefits and a delicious crunch. Serve immediately and enjoy!
