Miso is a paste made from fermented soya beans with all the probiotic bacteria that are beneficial to the digestive and immune systems.
The best way to cook basmati rice is to cook it in a ratio of 1:1.50 of water. So, put the rice in a cup or glass and then add to a saucepan with 1 and a half times that amount of water.
This and a few other recipes here are from my Uni. Yum programme aimed at student life, so the intention is for one or two portions. Obviously, you may increase the amount of ingredients according to the number of people you are cooking for.
Ingredients (serves 1)
- 1 salmon fillet
- 1 tbsp white miso paste
- 1 tbsp extra virgin olive oil and extra for drizzling
- 1 tbsp soy sauce
- 50g of basmati rice
- A piece of cucumber, 5cm long
- 3-4 radishes, washed, topped and finely sliced
- ½ avocado sliced
- 1 spring onion, finely sliced
- Zest and juice of ½ lime
- A few coriander leaves
Method
Place the salmon fillet on a small plate. Mix the miso paste, olive oil and soy sauce and cover the salmon with it. Cover with some plastic film and leave to marinate in the fridge for a minimum of 30 minutes.
Preheat the oven to 1800C. Place the salmon fillet on a baking tin and bake for 15 minutes.
While the salmon is cooking, rinse the rice in a colander and put in a saucepan with the water and a pinch of salt. Cook on medium heat till bubbles appear on the surface of the water, cover, lower the heat and cook for 10-12 minutes. Turn the heat off and leave the rice covered for a few more minutes. Uncover and stir with a fork to fluff up.
Cut the cucumber in half lengthwise and then in half again and then in dices. Put in a salad bowl and add the rest of the salad ingredients. Add the lime juice, zest, coriander leaves and season with some salt and pepper.
Spoon the salad onto a plate and place the salmon fillet next to it. Drizzle with a little extra virgin olive oil and more lime juice if you wish.