A fabulous fresh crunch meets a whole cocktail of powerful of protective phytochemicals. This can work great as both a cold and a warm salad. The broccoli and salmon straight after being cooked, contrasting with the cool crisp leaves and edamame. A good summer option. 

Serves 2

Ingredients

• 2 salmon fillets (approximately 140g each)
• 1 tbsp white miso paste
• 1 tsp honey
• 1 tsp sesame oil
• 200g broccoli, cut into florets
• 150g shelled edamame beans
• ½ cucumber, shaved into ribbons
• 2 spring onions, finely sliced
• 50g mixed salad leaves
• 1 tbsp sesame seeds
• Dressing
• 1 tbsp white miso paste
• 1 tbsp rice vinegar
• 1 tbsp lime juice
• 1 tsp grated fresh ginger
• 1 tbsp extra virgin olive oil
• 2 tbsp water

Method

Preheat the oven to 200°C fan.

Mix the miso, honey and sesame oil together and spread over the salmon fillets. Place on a lined baking tray.

Arrange the broccoli alongside the salmon, lightly coated with a little olive oil and seasoning.

Roast for 12-15 minutes until the salmon is just cooked through and the broccoli is charred around the edges.

Meanwhile, cook the edamame beans according to packet instructions and allow them to cool slightly.

Whisk together all dressing ingredients until smooth.

Arrange the salad leaves, cucumber ribbons, spring onions and edamame on serving plates. Add the charred broccoli and flake over the salmon.

Drizzle generously with the dressing and finish with sesame seeds.

Health Benefits:

Salmon

Salmon provides high-quality protein and is one of the richest dietary sources of omega-3 fatty acids EPA and DHA. These fats support cardiovascular health, cognitive function and healthy inflammatory regulation.

Broccoli

Broccoli contains glucosinolates that are converted into compounds such as sulforaphane, which support the body's detoxification systems and cellular defence mechanisms. It is also rich in vitamin C and fibre.

Edamame

Edamame provides plant protein, fibre and isoflavones. These compounds may support cardiometabolic health and contribute to improved satiety.

Miso

Miso contains fermentation-derived compounds that contribute flavour complexity and may support gut microbial diversity when consumed as part of a varied diet.

Ginger

Ginger contains bioactive compounds such as gingerols, which have demonstrated antioxidant and anti-inflammatory properties.

Sesame Seeds

Sesame seeds provide lignans, healthy fats, calcium and magnesium, contributing to cardiovascular and bone health.

Salad Leaves and Cucumber

These vegetables contribute hydration, fibre and a broad range of micronutrients while adding volume to increase satiety without excessive calories.