Fish Quick Entrees

Miso salmon with eggplant

Name: Miso salmon with eggplant
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 4 tablespoons white miso paste*; 2 tablespoons honey; 4 small (100g) skinless salmon fillets; 2 tablespoons rice vinegar*; 1 tablespoon peanut oil; 100g snow peas, blanched; 150g snow pea sprouts, trimmed; 12 chargrilled eggplant slices, halved; 1 tablespoon toasted sesame seeds

Rate now

15m

05m

Jump to recipe

Ingredients (9)

4 tablespoons white miso paste*
2 tablespoons honey
4 small (100g) skinless salmon fillets
2 tablespoons rice vinegar*
1 tablespoon peanut oil
100g snow peas, blanched
150g snow pea sprouts, trimmed
12 chargrilled eggplant slices, halved
1 tablespoon toasted sesame seeds

Method

1.

Mix together half the miso paste and half the honey and brush over fish.
2.

Preheat a lightly oiled chargrill or barbecue to medium-high and cook salmon for 2 minutes each side until just cooked.
3.

Meanwhile, mix the remaining miso paste and honey with vinegar and oil.
4.

Combine the vegetables in a bowl and toss with dressing. Flake salmon and toss through the salad. Divide between bowls and top with sesame seeds.