Roasted miso salmon with brown rice + scallions

So... hi. It's been over two years (!!) since my last post, possibly the longest hiatus from a blog the world has ever known.  

Truth be told, a lot has happened. When my mum was diagnosed with terminal cancer in May 2016 everything changed, and by November that year I left my job to look after her - simultaneously the easiest and most difficult decision I have ever made. In short, it was the most painful time of my life and everything took a backseat while I navigated through heartache and grief - including this blog. 

Fast forward to today - a little over a year since she passed away - and I feel like I'm slowly coming out of the fog and starting to pick things back up. A conversation with a friend asking me about whether or not I'd update this blog again prompted me to post this - something a little fun on a sunny, chilled out Sunday.  

This is my dream food on a plate, a combination of all the good fats, protein, nutty brown rice and a mash up of flavours - plus it's pretty healthy too. I like to hit the salmon at a high temp for a short amount of time so it's just cooked through with a nice finish on the outside. Add as many or few components as you like - avo and a pop of pickled cabbage work a treat for me. 

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Roasted Miso Salmon with Brown Rice + Scallions

Serves 2

Ingredients

For the fish:

2 salmon fillets

1 tbsp brown rice miso paste

1 tbsp maple syrup

2 tbsp fresh orange juice

For the rice:

400g cooked brown rice 

2 tbsp light soy sauce

1 tbsp rice wine vinegar

1 tbsp toasted sesame oil 

Small handful slivered almonds, roughly chopped

1 tbsp sesame seeds

Garnish:

2-3 scallions, peeled

Micro greens

Avocado

Pickled red cabbage

Method

Preheat oven to 220c (200c FAN) 

1. Mix together the miso paste, maple syrup and orange juice and pour over the salmon fillets - leave to marinate for as long as you can spare. 
2. Transfer the fillets to a baking tray and cook in the centre of your oven for 15-16 minutes. 
3. Meanwhile, toss the rice with soy sauce, rice wine vinegar, sesame oil, almonds and sesame seeds and season to taste with a little salt if required. 
4. Plate the salmon alongside the rice, top with the peeled scallions, micro greens (if using), a side of avo and a heaped tablespoon of pickled cabbage.