Miso Salmon & Veg Stir-fry

Serves: 4

Ingredients:

• 1 tbs olive oil

• 1 brown onion, diced

• 3 garlic cloves, diced

• 1/2 bunch broccolini, halved

• 1 cup cauliflower, chopped into small florets

• 1/2 capsicum, thinly sliced

• 1x whole bok choy (leaves & bulb), pulled apart & sliced lengthways

• 4 mushrooms, diced 

• 4x (115g each) Salmon fillets, skin on

• 200g pad thai rice noodles

Miso Sauce:

• 2 tbs (40g) red miso paste

• 1 tbs sesame oil

• 2 tsp honey

• 1 tbs apple cider vinegar

• 1 fresh lemon, juiced

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp black pepper

• 1 tsp ginger powder

• ¼ cup water - after coating salmon

Method:

1. Add ½ tbs of oil to a preheated wok, saute onion and garlic until translucent. Add veggies and stir until partly soft.

2. Cook noodles as per packet instructions.

3. Combine sauce ingredients together (minus water). 

4. In a separate preheated frypan, add ½ tbs of oil, add salmon fillets skin up. Cook for 3 minutes, turn and brush miso sauce on top of salmon, cook for an extra 3 minutes. Turn again and squeeze lemon on top for crispy skin. 

5. While salmon and noodles are cooking, add water into sauce and pour remainder of sauce over veggies. 

6. Add noodles to veggies and mix until combined.

7. Evenly divide stirfry between 4 bowls and serve the salmon fillet on top.

Tips:

• Serve with a sprinkle sesame seeds and sriracha on top

• To save time, you can use mixed stir fry frozen vegetables

• Swap salmon with tofu for a vegetarian and vegan option