RECIPE BY:

Courtney Roulston

SERVING SIZE:

2 people

INGREDIENTS:

• 2 x 160g Coles Atlantic Salmon fillets
• 250g Coles Brown Rice & Red Quinoa Ready to Eat Pouch
• 2 tbsp shiro miso paste
• 2tbsp mirin
• 1 tbsp white sugar
• 1 tbsp sake (optional)
• 2 tbsp white pickled ginger, plus 2 tbsp liquid reserved
• ½ ripe avocado, peeled
• ½ cup cooked edamame beans, podded
• ½ Lebanese cucumber, finely sliced
• 2 red radish, finely sliced
• 2 tsp Lee Kum Kee Gluten Free Soy Sauce
• 1 tsp Lee Kum Kee Pure Sesame Oil
• 1 tsp white sesame seeds
• Lemon wedges to serve

METHOD:

• Whisk together the miso paste, mirin, sugar and sake until smooth. Place the salmon onto a plate and cover with the miso mixture. Cover and leave in the fridge for 30 minutes, or overnight if time permits.
• Preheat oven to 200 degrees. Lightly oil a baking tray. Remove most of the miso marinade from the salmon with clean paper towel. (do not wash). Place the salmon skin side down onto the baking tray and cook in the oven for 15 minutes, or until the salmon is flaky and cooked through.
• To Serve, Divide the warmed rice pocket into serving bowls. Add in the cooked miso salmon, pickled ginger, avocado, edamame beans, cucumber and radish.
• Mix together the reserved pickled ginger liquid, soy sauce and sesame oil. Pour the dressing over the salad and garnish with sesame seeds and lemon wedges. Enjoy!