Miso Salmon & Rice Traybake

Name: Miso Salmon & Rice Traybake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 serves
Cuisine: Asian-inspired
Ingredients: 2 whole salmon fillets, skin on; 150 g jasmine rice, uncooked; 320 mL fish or vegetable stock; 2 tbsp white miso paste; 1 tbsp soy sauce; 1 tbsp ginger, grated; 1 bunch broccolini, trimmed; 1 tbsp sesame oil; 2 whole spring onion, sliced

Prep 10 minCook 25 minTotal 35 minServes 2

PescatarianGluten FreeQuick WeeknightOne Pan Low Cleanup

The rice cooks in the same dish as the fish, absorbing the miso stock the whole time, so there's genuinely one dish at the end of this instead of a pot and a tray. Covering for the first 15 minutes is what gets the rice properly cooked before the salmon goes in — skip that step and you'll end up with crunchy rice under perfectly cooked fish.

Ingredients

Serves

Steps

1
Heat the oven to 200°C (180°C fan). Whisk the stock, miso, soy sauce, and ginger together in a jug until the miso dissolves.
2
Spread the rice evenly in a medium baking dish. Pour the miso stock over the rice.
3
Cover tightly with foil and bake 15 minutes.
4
Remove the foil, nestle the salmon fillets skin-up into the rice, and arrange the broccolini around them. Drizzle everything with sesame oil.
5
Return to the oven, uncovered, for 10-12 minutes, until the salmon flakes easily and the rice has absorbed the liquid.
6
Scatter with spring onion and serve straight from the dish.