Miso Roast Salmon

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)

(Serves 1)

(8 WW ProPoints per serving)

1 tbsp miso paste

2 tsp mirin

pinch sugar

1 salmon fillet

cooking spray

1/2 tsp sesame seeds

2 tsp soy sauce

For the salad

1/2 cucumber

1 tsp rice vinegar

pinch sugar

7-8 mangetout

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.