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 Salmon with Asian Slaw & Fried Rice
Tender fillets of sustainably sourced salmon smothered with a tamari, miso, lime and maple marinade. This easy dish is packed with bright and tangy flavours. We sneak in veg with our sweetcorn-dotted rice and refreshing carrot slaw.
Prep in 10
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 140g sweetcorn (drained) (Sweetcorn, water, salt)
- 4 spring onion
- 240g Tenderstem broccoli
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 160g brown rice (brown rice (100%))
- 2 tsp black sesame seeds (Sesame)
- 1 tbsp maple syrup
- 1 red cabbage
- 1 chilli
- 3 carrot
- 4 salmon fillets (skin off) (Fish)
- 1 unwaxed lime
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water)
Nutritional Information
Calories: 625
Protein: 36g
Carbs: 49g
Fat: 31g
Miso Salmon with Asian Slaw & Fried Rice
Tender fillets of sustainably sourced salmon smothered with a tamari, miso, lime and maple marinade. This easy dish is packed with bright and tangy flavours. We sneak in veg with our sweetcorn-dotted rice and refreshing carrot slaw.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Make the miso marinade. Finely chop the chilli (remove the seeds for less heat). Halve the lime. In a small bowl, mix the miso, tamari, juice from the lime, maple syrup and chilli (to taste). Place the salmon on a lined baking tray and coat with one-third of the miso marinade. Set aside.
- Make the slaw. Coarsely grate the carrots (peel optional). Trim and finely slice the cabbage. Add both to a large bowl along with the remaining miso marinade. Season with sea salt and black pepper and mix to combine. Place the salmon tray in the oven and bake for 10-12 mins, or until cooked through.
- Heat a large frying pan or wok with 1 tbsp oil on medium heat. Trim the tenderstem then add to the pan and cook for 4-5 mins, until soft. Season with sea salt and black pepper. Remove, keep warm and set aside.
- Thinly slice the spring onions. Drain the sweetcorn. Reheat the pan to medium heat. Add the sweetcorn, half the spring onions and the cooked rice. Cook for 1-2 mins, until piping hot. Season with sea salt and black pepper.
- Serve the sweetcorn rice, broccoli and slaw with the salmon. Garnish with the sesame seeds and remaining spring onions.
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