Miso Glazed Salmon with Chilli Jam, Sautéed Broccoli & Mangetout
Ingredients
Serves 2
2 salmon fillets (240g)
Salt and pepper to taste
1 tbsp olive oil, butter or ghee plus a little to oil the veggies
180g purple sprouting or Tenderstem broccoli
3 tbsp water
70g mangetout
Glaze
2 tbsp sweet miso
2 tbsp extra virgin olive oil
1 tbsp Cherry Tree Chilli Jam
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp cracked black pepper
Method
Place all the glaze ingredients in a small bowl and whisk to combine.
Add a small drizzle of olive oil plus 2 tbsp of glaze to a non stick frying pan. Add the broccoli (option to slice in half lengthways if thick) and sauté on a medium heat for about 3 minutes.
Add the water and cook with a lid on for about 2 - 3 minutes (depending on how thick your broccoli is) until al dente. Add the mange tout for the last 30 - seconds - 1 minute of cooking to warm through. Remove from the heat and keep warm.
Season the salmon with salt and pepper. Clean the pan and heat 1 tbsp of olive oil over a medium heat and cook the salmon skin side up for 2 - 3 minutes. Turn and cook for 2 - 3 minutes until golden and just cooked through in the centre, or to your liking. Spoon the remaining glaze over the salmon. Turn to coat and remove from the heat.
Serve the Miso Glazed Salmon over the broccoli and mange tout. Option to serve with a little more Chilli Jam if you like!
Best fresh but leftovers can be stored in a Tupperware in the fridge for 1 day.
