Miso-Glazed Salmon with Soba Noodles & Stir-Fry Vegetables
Recipe / Sammy Jones
This dish combines the umami flavours of miso-glazed salmon with nutty soba noodles and vibrant stir-fry vegetables. It’s a well-balanced and flavourful meal that’s both healthy and satisfying.
Serves: 4
Miso-Glazed Salmon
3 tbsp white miso paste
2 tbsp rice-wine vinegar
2 tbsp soy sauce
1 tbsp honey
1 tbsp sesame oil
4 salmon fillets
Soba Noodles & Stir-Fry Vegetables
100g soba noodles, dried (cook to instructions)
2 tsp minced garlic
Assorted stir-fry vegetables (capsicum, broccoli, snow peas, carrots)
1 tbsp sesame oil
2 tbsp soy sauce
Sesame seeds & sliced green onions, forgarnish
1. Preheat oven to 200°C.
2. Mix the miso paste, vinegar, soy sauce, honey and sesame oil in a bowl. Coat the salmon fillets with this glaze and bake for 12-15 mins or until the salmon is cooked through.
3. Cook the soba noodles according to the package instructions. Drain and set aside.
4. In a wok, stir-fry the garlic and assorted vegetables in sesame oil. Add soy sauce and toss in the cooked soba noodles. Stir to combine.
5. Serve the miso-glazed salmon over the soba noodles and vegetables. Garnish with sesame seeds and sliced green onions.
6. Store leftovers in an airtight container, refrigerate and reheat to desired temperature at lunchtime the next day.
Tip: For added freshness, squeeze a bit of lime juice overthe dish just before serving.
Vegetarian One-Pan Lasagne
Recipe / Lisa Guy
This wholesome dish tastes even better for lunch the next day with a green salad and some crusty sourdough bread. This tasty lasagne is loaded with protective antioxidants, namely lycopene, which is found in high amounts in tomatoes. Including lycopene-rich foods in the diet, such as tomatoes and tomato sauce, is associated with a reduced risk of certain types of cancers, cardiovascular disease and age-related macular degeneration. Cooking tomatoes and tomato sauce with some olive oil will help improve lycopene absorption.
Serves: 4-5
1 medium onion, diced 1 large zucchini, diced 1 small red capsicum, diced 6 stalks English spinach, stems removed 3-4 cloves garlic, minced1 tsp Italian herbs Handful fresh basil, extra to serve 700g passata or pasta sauce 1 tbsp tomato paste Pinch sea salt & pepper 4 fresh lasagne sheets ½ cup parmesan, finely grated 300g ricotta 2 tbsp milk of choice Handful grated mozzarella
