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    Salmon with vegetable rice & miso-maple glaze

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    Salmon with vegetable rice & miso-maple glaze

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 2

    Ingredients

    200g frozen Essential Pea & Bean Mix
    250g pack basmati & wild rice
    1 tbsp Clearspring Organic Japanese Reduced Salt Miso
    2 tbsp maple syrup
    1 tsp English mustard
    1 tbsp Cooks’ Ingredients Japanese Rice Vinegar
    260g pack 2 Scottish salmon fillets
    1 tsp toasted sesame oil

    Method

    1. Cook the frozen pea and bean mix and the rice according to pack instructions, then set both aside. In a bowl, whisk together the miso, syrup, mustard, vinegar and 100ml water until combined.

    2. Coat both sides of the salmon with 1/2 tsp sesame oil. Warm a dry nonstick frying pan over a high heat. When hot, sear the salmon, skin-side up first, for 2 minutes on each side. Reduce the heat to low, then flip the salmon, skin-side up once more. Pour the miso mixture over the top and simmer for 3 minutes, or until thickened, and the salmon is completely cooked through and opaque. Turn off the heat.

    3. Mix the pea and bean mix with the rice and remaining 1/2 tsp sesame oil, then divide between plates. Serve the salmon on top of the rice mixture with a drizzle of miso maple glaze. 

    Your recipe note

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    Cook’s tip Japanese rice vinegar is is milder and more mellow tasting than wine vinegar. It is used extensively in traditional cooking, particularly in sushi rice, but is also delicious used in marinades, dressings and ponzu sauce, as well as for making pickles. So it’s really handy and versatile.

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