I saw the beautiful picture of this in the cookbook and knew that I had to make it. It was very tasty with lovely Asian style flavours. I went a bit overheard with the sesame seeds! The original recipe used edamame beans but I swapped them out for mangetout. I served it with 100g new potatoes for an extra 2 ProPoints.
Miso Roast Salmon (WeightWatchers Cooking for One)
(8 WW ProPoints per serving)
1 tbsp miso paste
2 tsp mirin
1 salmon fillet
1/2 tsp sesame seeds
2 tsp soy sauce
For the salad
1 tsp rice vinegar
Mix together the miso paste, mirin and sugar. Put the salmon fillet on a plate and spread the paste over the top. Put in the fridge for at least 30 mins or overnight.
Preheat the oven to 200C. Spray a non stick tray with cooking spray. Using kitchen roll, wipe off the marinade. Transfer the fish to the baking tray, skin side downs cook for 12-15 mins until th fish is golden.
Meanwhile toast the sesame seeds and then make the salad. Use a veg peeler, shave the cucumber into long thin ribbons. Whisk together the vinegar and sugar. Toss with the cucumber and mange tout then transfer to a plate. Serve with the salmon sprinkled with the toasted sesame seeds and a drizzle of soy sauce.