This dish uses miso, a soya bean paste that's great for adding flavour to stews and soups. The salmon makes up one of your '2 a week' fish portions £2.75 per serving.
40g frozen Cook's Ingredients Chopped Shallots
1 tbsp cornflour
1 tbsp Waitrose Wok Oil
4 Waitrose Salmon Fillets (about 550g)
360g frozen Waitrose Soya Beans
20g pack fresh coriander, leaves only
1 tbsp Cook's Ingredients Miso Paste
1 tbsp Cook's Ingredients Thai Sweet Chili Sauce
Place the shallots and cornflour in a bowl and mix until the shallots are evenly coated. Warm a non-stick frying pan over a high heat. Add the wok oil. When hot add the shallots. Stir-fry for 1–2 minutes or until golden. Remove with a slotted spoon and set aside on kitchen towel.
Return the pan to the heat and add the salmon fillets skin-side
up. Cook for 5–6 minutes on each side or until golden and
the flesh is opaque.
Meanwhile, cook the soya beans according to pack
instructions. Drain well, then run cold water over them until
cool, then drain again. Place in a bowl with the coriander
leaves and mix to combine.
In another bowl, mix the miso, chilli sauce and 2 tbsp of boiling
water together. Drizzle a tablespoon of the dressing over the bean
mixture and mix to coat. Stir in the shallots. Spoon some bean
and coriander salad onto the plates and top with a salmon
fillet. Drizzle the remaining miso dressing over and serve immediately.
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