Miso glazed Sockeye Salmon, crunchy sugar snap peas and radish salad

  1. Cook the rice according to the packet instructions. Heat the grill to high. Combine the sugar snap peas with the sliced radish and 1 tsp of the mirin.
  2. Mix together the miso paste, honey, soy sauce, sesame oil and the remaining mirin in a small bowl. Use a pastry brush to spread half of this mixture over the salmon, then transfer the fish to a greased baking tray and grill for 5-6 mins until just cooked through.
  3. Meanwhile, heat up a little olive oil in a frying pan and cook the mushrooms over a high heat for 4-5 minutes. Then stir in the remaining miso mixture, tossing to combine. Remove from the heat.
  4. Serve the salmon on a bed of rice with the mushrooms, sugar snap peas and radish on the side. Finally, sprinkle over the sesame seeds and sliced spring onions.

What you’ll need:

  • 220g LEAP sockeye salmon fillets
  • 150g basmati rice
  • 100g sugar snap peas
  • 50g radishes, finely sliced
  • 2 tsp mirin
  • 1 tbsp brown miso paste
  • ½ tbsp honey
  • 2 tsp soy sauce
  • 1 tsp sesame oil
  • Olive oil
  • 2 spring onions, finely sliced
  • 100g mushrooms
  • Sesame seeds, to serve