The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Miso-glazed Salmon, Broccoli & Mangetout Rice
Savoury, umami miso is a perfect partner for rich, sustainably sourced salmon in this Japanese-inspired dish. Add loads of vibrant greens – mangetout, tenderstem broccoli, spring onions – and finish with a refreshing squeeze of lime.
Prep in 10
High protein
Serving size
Ingredients
- 1 unwaxed lime
- 180g Tenderstem broccoli
- 25g honey (use half)
- 80g brown rice (brown rice (100%))
- 2 spring onion
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water)
- 4cm fresh ginger
- 80g mangetout
- 2 salmon fillets (Fish)
- 1 chilli
Nutritional Information
Calories: 615
Protein: 41g
Carbs: 43g
Fat: 30g
Ingredients
- 25g honey (use a quarter)
- 1 chilli (use half)
- 180g Tenderstem broccoli (use half)
- 4cm fresh ginger (use half)
- 1 salmon fillet (Fish)
- 2 spring onion
- 2 tbsp white miso paste (use half) (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water)
- 1 unwaxed lime (use half)
- 80g mangetout (use half)
- 80g brown rice (use half) (brown rice (100%))
Nutritional Information
Calories: 618
Protein: 41g
Carbs: 44g
Fat: 30g
Miso-glazed Salmon, Broccoli & Mangetout Rice
Savoury, umami miso is a perfect partner for rich, sustainably sourced salmon in this Japanese-inspired dish. Add loads of vibrant greens – mangetout, tenderstem broccoli, spring onions – and finish with a refreshing squeeze of lime.
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Cooking Instructions
- Preheat the oven to 200C / fan 180C / gas mark 6. Bring a saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked. Add the mangetout for the final 1-2 mins of cooking, then drain altogether. Return to the pan and set aside.
- Make the miso glaze; finely chop or grate the ginger. Halve the lime. In a small bowl, mix the miso, ginger, half the honey, juice from half the lime and 1 tsp oil.
- Place the salmon, skin-side down, on a lined baking tray and spread two-thirds of the miso glaze over the fillets. Trim the broccoli and place it alongside the salmon. Drizzle over 1 tsp oil and season with sea salt and black pepper. Bake for 10-12 mins, until the salmon is cooked through and the broccoli is soft and golden.
- Thinly slice the spring onions. Thinly slice the chilli (remove the seeds for less heat). Stir the remaining miso glaze through the cooked rice.
- Serve the mangetout rice topped with miso-glazed salmon and broccoli. Garnish with spring onions and chilli (to taste). Squeeze over the juice from the remaining lime.
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