Prep: 10 mins + overnight marinating
Cooking: 15 mins + 15 resting time
Serves: 4-6
Ingredients:
Salmon:
1 salmon plank, about 800g
⅓ cup tamari or soy sauce
2 tbsp miso paste
2 tbsp rice malt syrup
1 tbsp sesame oil
1 tbsp grated ginger
Pinch pepper
½ lime
Salad:
1 bunch coriander, leaves picked
5 large spring onions, thinly sliced
3cm ginger, grated
Method:
Step 1:
Get going on marinating the salmon as soon as you can – ideally overnight or the morning before serving. Mix the salmon ingredients together in a marinating dish and pop the salmon plank in, cover and pop in the fridge.
Step 2:
When you're ready to cook pop the salmon under a hot grill or on the BBQ, flesh side up. You want to pull it off when it's nearly cooked as you'll find it will keep cooking as it rests, about 15 minutes will do it.
Step 3:
To finish off stir all the salad ingredients together.
Serving suggestion:
Serve the salad on top of the salmon and an extra lime or two to be squeezed on top.
Stacey Clare is a healthy mum to two young boys and an accredited health & nutrition coach for mothers. You can view more of Stace’s healthy kids recipes and connect with her on Facebook and Instagram.