| | Miso salmon with eggplant
Miso salmon with eggplant
31 August 2019
Miso salmon with eggplant 4.3-5 9
  • Calories: 1571 kj
  • Fat: 22g
  • Carbohydrates: 23g

How to Make:

  1. Mix together half the miso paste and half the honey and brush over fish.
  2. Preheat a lightly oiled chargrill or barbecue to medium-high and cook salmon for 2 minutes each side until just cooked.
  3. Meanwhile, mix the remaining miso paste and honey with vinegar and oil.
  4. Combine the vegetables in a bowl and toss with dressing. Flake salmon and toss through the salad. Divide between bowls and top with sesame seeds.
Time for preparing:
5 min.


  • 4 tablespoons white miso paste*
  • 2 tablespoons honey
  • 4 small (100g) skinless salmon fillets
  • 2 tablespoons rice vinegar*
  • 1 tablespoon peanut oil
  • 100g snow peas, blanched
  • 150g snow pea sprouts, trimmed
  • 12 chargrilled eggplant slices, halved
  • 1 tablespoon toasted sesame seeds