This is one of those great meals that takes next to no time to throw together and cooks really quickly as well. Inspired by a meal that my friend Paul ate when we met up for a drink the other day (non-alcoholic for me). Do what I do and buy some of the pouches of microwavable brown rice (50p in Sainsburys) and save yourself even more time!
I'm training hard at the moment and the amount I am exercising has increased beyond recognition. Healthy eating supports all that I am doing and so this meal I have found to be perfect when coming in from a run or a swim - gets to your plate fast and fills you up nicely whilst being extremely good for you! Play around with the veg in this, Paul's one had red peppers in it which as H hates them I didn't bother with but they would work well! The Sriracha adds the heat so add more or less depending on how spicy you want it, this had a nice kick!
Miso Salmon with Stir Fry Vegetables
2 salmon fillets
for the marinade:
4 tbsp. teriyaki sauce
2 tbsp. low sodium soy sauce
2 tbsp. Sriracha
1 1/2 tsp. miso paste
1 tbsp. coconut oil
4 spring onions, sliced on the diagonal
4 large shiitake mushrooms, sliced
1 carrot, sliced into ribbons (I used a peeler to do this)
1/2 head of broccoli, sliced into florets
fresh ginger, thumb sized piece finely grated
leaves of 2 pak choi
to serve - brown rice (or whatever rice you like or noodles)!
place all the ingredients of the marinade in a bowl and whisk together. place the salmon into a oven proof dish and cover with half of the marinade. cover the dish with foil and bake in the oven at about 200oC for about 20mins until the salmon is cooked (I uncovered it for the last 5 mins so the marinade went nice and glazed). In the mean time warm the coconut oil in a wok and then add all of the vegetables apart from the pak choi and cook for a few minutes. add the remaining marinade and the pak choi and cook for a further 4 minutes or so until the vegetables are cooked to your liking. serve over brown rice with the salmon on top.