This a wonderful quick and easy work-night meal. It doesn’t take very long to prepare and there is minimal washing up, both of which are must-haves in the Allan household during the week. This is also a great recipe for this time of year, as both leeks and mushrooms are in season, therefore abundant and affordable, and I’m still getting good Brassicas like the Romanesco cauliflower in my weekly veg box (thank you @Riverford!).
Miso paste is fairly widely available in most supermarkets. It’s a great ingredient to keep in the fridge, as it gives a wonderful umami flavour to broths, veggie gravy, stews and dressings. The pastes tend to taste much better than the powdered variety, so do opt for those if you can. Miso means ‘fermented beans’ in Japanese and is a nice way to incorporate a fermented food into your diet. Good for you gut!
2 leeks, sliced into rings
1 head Romanesco cauliflower, broken into florets (or use broccoli or cauliflower, if not available)
250g chestnut mushrooms, sliced
2 tbsp tamari (gluten-free soy sauce, or use regular soy sauce, if that’s what you have)
4 wild or sustainable salmon fillets
4 spring onions, thinly sliced
1 tbsp sesame seeds (garnish)
Brown rice or quinoa to serve
1 tbsp miso paste
2 tbsp sesame oil
2 tbsp mirin (rice wine vinegar, or can be substituted with sherry vinegar or white wine vinegar)
½ inch grated ginger or 1 tbsp frozen grated ginger
1 red chilli, deseeded and finely sliced (optional)
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