Miso Ginger Salmon

• 1 salmon fillet (120-150 g)
• 1 tbsp white miso paste
• 1 tsp soy sauce
• 1 tsp sesame oil
• 1 tsp honey or maple syrup
• 1 tsp grated fresh ginger
• 1 garlic clove, grated
• Juice of ½ lime

Bowl

• ½ cup cooked rice
• ½ cucumber, thinly sliced
• ¼ red cabbage, thinly sliced
• 2 tbsp sauerkraut
• 2 tbsp pickled red onion
• Spring onions, sliced
• Handful fresh coriander
• 1 tbsp sesame seeds

To Serve

• Lime wedges
• Extra sesame seeds
• Chilli flakes, optional

1. Mix the miso, soy sauce, sesame oil, honey or maple syrup, ginger, garlic and lime juice to make the marinade.
2. Coat the salmon with the marinade and leave for 15-20 minutes.
3. Cook the salmon in a pan or oven until cooked through and caramelised on top.
4. Add the cooked rice, edamame, cucumber, carrot, red cabbage and spring onions to a bowl.
5. Top with the salmon, sauerkraut, pickled red onion, fresh coriander and sesame seeds.
6. Finish with a squeeze of lime and chilli flakes, if using.

Optional: if you would like to make your own red onion & cabbage pickle in under 5 minutes, instead of using the vegetables freshly cut in the bowl:

1. Slice a quarter of red cabbage thinly. 
2. Slice one onion thinly. 
3. On the hob, add equal parts water, equal parts apple cider vinegar and a cup of sugar. Bring to a boil. 
4. In a jar, add the vegetables and fill with the water mixture until everything is covered. 
5. Let it sit for 30 minutes and then enjoy your pickles!