Asian Salmon Bowl with Miso Eggplant
Serves 2 or 3 as a light meal
Ingredients
1x large eggplant
1 tbsp sesame oil
1 tbsp white miso paste
1 tbsp maple syrup
1 tbsp mirin
1 tbsp Shaoxing wine
Salmon – 150g per person
2 tbsp soy sauce
2 tbs rice wine vinegar
1 tbs maple syrup
½ cup Quinoa
1 cup frozen peas
1 large zuchini or 2 small – ribboned
Zest of one lemon
6 cherry tomatoes – thinly sliced
Handful of parsley – roughly chopped
Handful of coriander – roughly chopped
1.5 tbsp rice wine vinegar
¼ red onion – very thinly sliced
1.5 tbsp sesame oil
Sesame seeds to garnish
Wedge of lemon
Instructions
Heat the oven to 190 degrees. Mix the miso sauce together, stir well and pour it over the sliced eggplant with some pepper. Bake for 30 mins or until cooked (Place the baking tray on the lower level of the oven so the miso doesn’t burn)
Cook the quinoa. While the quinoa is cooking, make the salmon marinade and then place the salmon flesh side down and set aside.
Make the tomato salsa, first with the sliced onion pour the rice wine vinegar over it and let it sit for a bit. In a mixing bowl add the tomatoes, herbs & sesame oil then at the last minute pour over the onions with vinegar and garnish with sesame seeds.
Once the quinoa is cooked, stir in the peas & lemon zest and keep the lid on to stay warm.
When the eggplant has about 12 minutes to go, bake the salmon in its marinade.
Stir the ribboned zucchini into the quinoa.
Place everything up and pour the excess marinade over the top of each bowl.
