Miso is a great flavour in this dish but it also holds many health benefits. Miso is fermented soybeans and has been a staple in the Japanese diet for thousands of years. Because miso is fermented it contains live active cultures and provides beneficial probiotics. Probiotics are the “good bacteria” in our gut and help create a diverse microbiome which is now linked to many health benefits, such as:

• Enhanced digestion
• Improved immune function
• Lower incidences of allergies
• Better cognitive health
• Lower risk for obesity
• Mood regulation

Miso has quite a salty taste so you will not need to season this dish with salt. I hope you enjoy.

Serves: 2

Prep: 10 mins

Cooking: 15 mins

Ingredients

2 salmon fillets

2 small aubergines, diced

1 small broccoli head, cut into florets

6 closed cup mushrooms, sliced

Big handful of spinach

Big handful of kale

10 cherry tomatoes

Sauce:

1 thumb sized piece of ginger, grated

3 garlic cloves, grated

2 tbsp miso paste

2 tbsp soy sauce

1 tbsp rice wine

1 tbsp sesame oil

Method

Mix the sauce ingredients in a bowl and set aside.

Heat a lug of olive oil or avocado oil in a small frying pan over a medium to high heat.

Prepare the vegetables and heat a lug of olive oil or avocado oil in a large frying pan or wok.

Add the broccoli and aubergine to the frying pan and cook for about 5 mins and then add the tomatoes, kale and mushrooms. Cook for a further 5 mins. Finally add the spinach and the sauce and cook until sauce is heated through and the spinach has wilted.

Meanwhile, place the salmon in the small frying pan skin side down for about 4 mins and then flip. Cook on the other side until cooked to your liking.

When vegetables and salmon are cooked, serve with either brown rice or noodles. Enjoy.