Miso Broccoli + Hot Smoked Salmon Salad

Miso Broccoli & Hot Smoked Salmon Salad Recipe

This recipe is the perfect weekday lunch. Simply roast your vegies with the delish miso marinade and toss through your chosen protein, in this case a nice hot-smoked salmon. It’s fresh, packed with flavour and loaded with nutrients.

Serves: 4

GF

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Miso Broccoli & Hot Smoked Salmon Salad Recipe

By: Stephanie Hinton

This miso broccoli and salmon salad is the perfect weekday lunch — it’s simple yet fresh, packed with flavour and loaded with nutrients.


Servings

Prep time

Cook time

Recipe


Ingredients

  • 200g small Brussels sprouts
  • 1 medium head of broccoli, cut into small florets
  • 5 tbsp olive oil
  • 2 tsp white miso
  • 1 cup rocket
  • 200g hot-smoked salmon
  • ½ cup hummus
  • ½ cup roasted unsalted almonds, roughly chopped
  • 2 tbsp hemp seeds
  • 1 lemon, sliced into wedges, to serve

Method


  • Preheat oven to 180°C or 160°C fan-forced and line a baking tray with baking paper.
  • Cut off stems from Brussel sprouts and discard. Finely slice sprouts and place on baking tray.
  • Add broccoli florets and red onion. Combine olive oil with miso. Drizzle the vegies with the olive oil-miso mixture, season with pepper, and toss to combine.
  • Roast, tossing the vegetables halfway through, until browned (even lightly charred in some areas) and tender, 30–35 mins. Set aside to cool.
  • In a mixing bowl, combine the miso vegetables, rocket and salmon.
  • To serve, spread 1 tbsp of hummus in the base of each serving bowl or plate. Top with the combined salad ingredients, a sprinkle of roasted almonds, hemp seeds and a generous squeeze of lemon juice.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Stephanie Hinton

Stephanie Hinton

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