Ingredients
2 salmon fillets
200g sweet potato, peeled and diced
1 tbsp sunflower oil
250g packet cooked red and white quinoa
1 large avocado, sliced
175g cooked soya beans
- Marinade
2 tsp miso paste
1 1/2 tbsp soy
1 tbsp honey or brown sugar
1 tsp ginger, grated
- Dressing
2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp sesame oil
3 tbsp olive oil
Pinch of sugar
Method
- Mix the marinade ingredients in a bowl. Add the salmon and marinate in the fridge for 1 hour.
- Pre heat the oven to 180 Fan. Line a small roasting tin with non-stick paper. Put the salmon on top and pour over any marinade. Roast in the oven for 12 minutes until cooked through. Set aside.
- Peel & dice & the sweet potato & drizzle with oil. Add to lined baking tray and roast in the oven for 15 minutes.
- Cook the quinoa in a microwave according to the packet instructions. Divide the quinoa between two bowls. Top with sweet potato, soya beans and sliced avocado. Arrange the salmon fillet on top.
- Mix the dressing ingredients in a small jug. Pour over the dressing before serving.
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