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£7.75Price per unit
£29.81/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200ºC, gas mark 6. Put the salmon onto a foil-lined baking tray, drizzle over the excess sauce and cook according to pack instructions.
As the salmon cooks, coarsely grate the beetroot and put into a mixing bowl. Add the ginger, coriander and green parts of the salad onions. In a small bowl, loosen the red miso with 1 tbsp water, add the lime zest and juice, then stir into the salad.
When the salmon is nearly cooked, heat the steamed buns according to pack instructions. To build the buns, spread a little mayonnaise onto the base of each one. Gently break up the salmon and divide between the buns, then top with some of the beetroot salad. Serve with the remaining salad on the side.
The white and green parts of a salad onion have very different flavours, the white part being hotter and more ‘oniony’, the green more subtle and chive-like. It’s traditional to use the green part to garnish many Japanese dishes. Save the white parts in a box in the fridge and use in other recipes, adding them to chopped regular onions for the base of a curry, for example.
Typical values per serving when made using specific products in recipe
Energy | 2,334kJ/ 555kcals |
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Fat | 16g |
Saturated Fat | 4.3g |
Carbohydrates | 67g |
Sugars | 30g |
Fibre | 9.2g |
Protein | 31g |
Salt | 2.8g |
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