Miso Glazed Salmon with Chilli Jam, Sautéed Broccoli & Mangetout Recipe


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


  • 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


  • 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.