Miso, Tamari Glazed Salmon with Chilli and Ginger Broccolini

This Asian inspired dish is both tasty and simple. It's packed with flavour from the glaze and dressing - which is predominantly made from just your pantry staples.

Meal Prep


  • Preheat the oven to 230 degrees fan bake.
  • Cook rice as per packet instructions.
  • Prepare and cook the salmon.
  • While the salmon is cooking, prepare the broccolini.
  • Serve everything up and enjoy.


Ever wonder how restaurants get their spring onion to curl in strips and look all fancy? Turns out it's pretty simple and uses everyday kitchen appliances... a knife, a bowl and some icy water.

  1. Use a sharp knife to cut the green parts of the spring onion vertically and very finely.
  2. Then place them into a bowl of ice water for 10-15 minutes until they curl.
  3. Remove from the water and pat dry.

This recipe serves four, if you’re cooking for two simply halve the recipe.


Miso, tamari glazed salmon

  • 1 Tbsp miso paste
  • 2 Tbsp ginger (grated)
  • 2 Tbsp tamari
  • 1 Tbsp rice wine vinegar
  • 1 Tbsp maple syrup or honey
  • 600g salmon
  • 2 tsp sesame oil
  • 4 spring onions (optional, see tips)
  • 2 tsp sesame seeds (toasted)


  • 500g broccolini (2 bags)
  • 1 red chilli (finely chopped)
  • 1 garlic clove (crushed)
  • 1 Tbsp sesame oil
  • 2 Tbsp fish sauce
  • 3 Tbsp rice wine vinegar
  • 1 tsp coconut or brown sugar
  • ½ cup coriander (finely chopped)

Serve with

  • 1 ½ cups jasmine rice
  1. Preheat the oven to 230 degrees fan bake.
  1. Cook rice as per packet instructions (we like to use the absorption method).

  2. In a small bowl add the miso paste, tamari, ginger, rice wine vinegar and maple syrup or honey; mix well to fully incorporate.

  3. Place the salmon skin-side down onto a baking tray lined with baking paper, then pour over the miso mixture. Pop into the oven and cook for 10 minutes, then an extra 1-2 minutes on the grill setting or until golden and slightly charred (If your salmon is a thick piece it may need slightly longer). Once the salmon has cooked and golden on top, drizzle with sesame oil and top with spring onion and sesame seeds.

  4. While the salmon is cooking, prepare the broccolini. Steam or boil the broccolini for 4-5minutes. While it’s cooking make the dressings. Add the chilli, garlic, sesame oil, fish sauce, rice wine vinegar, sugar and coriander into a small bowl or jar; shake well to mix. Pour dressing over the broccolini.

  5. Serve everything up and enjoy.


  • Swap broccolini for broccoli

  • Swap broccolini for steamed or lightly fried brussel sprouts.


  • Make it vegetarian! Swap salmon for firm tofu, cut into portion sizes and pour over the miso glaze. Cook until golden and is starting to char slightly.