2 Serves
35 Mins
Preheat your oven to 180°C and line a baking tray with aluminum foil.
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Vitamin K
51 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
73 µg / 400 µgCalcium
51 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
299 mg / 1,250 mgPotassium
458 mg / 4,700 mgSodium
1088 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
4 g / 20 gCholesterol
29 mg / 300 mgCaffeine
0 mgNet Carbs
48 gAlcohol
0 g
Place the salmon fillets on the prepared tray skin-side down. Spread the miso paste evenly over the top of each fillet.
Bake the salmon in the preheated oven for 10 to 12 minutes until cooked through.
While the fish bakes, heat the cooking oil in a wok over medium-high heat. Add the ginger, garlic, and chili pepper, sautéing until fragrant.
Add the asparagus to the wok and stir-fry for 30 seconds. Pour in the mirin and additional miso paste, cover with a lid, and steam for 3 minutes.
Season the asparagus with salt and white pepper to taste, then remove from heat. Serve immediately alongside the baked salmon and steamed jasmine rice.
47
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Tanzanian
Indian