glazed miso'aubergine
186 / 93 / 113 kcal
yours and ours
miso'aubergine and salmon bowl
you will need
- 1 pack of itsu miso'aubergine
- 2 salmon fillets
- 2 tsp soy sauce [salmon marinade]
- thumb of ginger, grated [salmon marinade]
- 1 garlic clove, grated [salmon marinade]
- 2 tbsp lemon juice [salmon marinade]
- 1 tbsp sesame oil [salmon marinade]
- 2 handfuls of salad leaves
- 1/4 cucumber, peeled into ribbons
- 80g edamame
- 1 tbsp soy sauce [dressing]
- 1 tsp sesame oil [dressing]
- 1 tbsp rice wine vinegar [dressing]
- 1 tbsp olive oil [dressing]
- 1 tsp honey [dressing]
- 1 tbsp lemon juice [dressing]
let's get cooking
step 1
pre-heat the oven to 180C
step 2
make the salmon marinade by mixing together soy sauce, ginger, garlic, lemon juice & sesame oil and cover over the salmon fillets. Leave to marinade for at least 10 minutes
step 3
prep the salad and mix well with the dressing [soy sauce, sesame oil, rice wine vinegar, olive oil, honey, lemon juice]. Leave in the fridge whilst preparing the miso'aubergine and salmon
step 4
place the salmon in the oven and bake for 10-13 minutes at 180C
step 5
meanwhile, cook the miso'aubergine according to pack instructions
step 6
to serve, place down a bed of salad and top with miso'aubergine and salmon fillets
