Wednesday is Fish Day for us. I get up a bit earlier and dash across to the market in the morning to pick up two pieces of fish, usually salmon.
This recipe was adapted from the I Quit Sugar 8 Week Program, which I started about two weeks ago. So far the recipes have been super tasty. I have to admit I was quite surprised how delicious the dishes are, not bland at all!
I have never used miso paste before. Miso is used a fair bit in Japanese cuisine and is fermented soybeans. It has quite a unique, deep nutty and salty flavour. There are different types of pastes, mainly red and white. I used the white (milder) paste for this healthy and absolutely moreish salmon.
Toss eggplant in oil and salt. Place on a baking paper lined oven tray in a single layer. Cook for 35 minutes turning once.
Combine 1 tablespoon of miso with the ginger, sesame oil and water. Heat coconut oil in an oven proof frying pan over medium heat. Once the pan is hot and the coconut oil has melted, add salmon skin side up. Cook for 2 minutes and carefully turn over onto skin side. Spread miso mixture onto the salmon, then transfer the pan to the oven and cook for the last 5-7 minutes of the eggplant cooking time. Make sure you don't overcook the salmon!
Meanwhile bring a medium saucepan of water to a boil. Add the broccoli florets and snow peas and blanch for 2 minute then drain.
Combine remaining 1 teaspoon of miso, tahini, vinegar and water. Toss the green vegetables (including the spinach) and the dressing in a bowl. Divide veggies, eggplant and salmon between two plates. Serve and enjoy the amazing miso flavour all through the dish.