Healthy Salmon Meal Prep | Quick, Easy, and Nutritious!

Ingredients

• 1 tbsp peanut oil
• 5 salmon fillets
• 1/2 cup white miso paste
• 1/3 cup mirin
• 1/4 cup soy sauce
• 15 g ginger paste
• 1 tbsp brown sugar
• white pepper
• 1 tbsp peanut oil
• 2 heads broccoli
• 350 g green beans
• 2 carrots
• 2 tsp sesame oil
• 1/2 tsp sesame seeds
• seasoning
• 1 spring onion
• sesame seeds
• 250 g jasmine rice
• 450 ml cold water
• 4 kaffir lime leaves
• salt

Steps

1. 1Step 1: Make the miso glaze: in a bowl, combine white miso paste, mirin, soy sauce, brown sugar, ginger paste, and white pepper. Whisk until smooth.
2. 2Step 2: Place the salmon fillets in the glaze and rub to coat completely. Marinate for 30 minutes up to 24 hours.
3. 3Step 3: Prepare the vegetables: cut broccoli into florets and slice the stems; trim green beans; thinly slice carrots; slice spring onion for garnish.
4. 4Step 4: Heat a large pan or wok over high heat and add peanut oil.
5. 5Step 5: Add the broccoli, carrots, and green beans. Season with salt and white pepper. Stir-fry for 6-7 minutes until tender but still al dente.
6. 6Step 6: Add sesame oil and sesame seeds to the vegetables. Mix well and adjust seasoning. Remove from heat.
7. 7Step 7: Heat a non-stick pan over high heat and add peanut oil.
8. 8Step 8: Sear the salmon in batches, skin-side down if skin on, for 2.5-3 minutes until golden. Flip and cook for 2 minutes on each remaining side, until medium to medium-rare.
9. 9Step 9: Remove the salmon from the pan. Add the leftover glaze to the pan over medium heat and cook for about 2 minutes, stirring constantly, until thickened. Bring to a boil then turn off heat.
10. 10Step 10: Portion the salmon and vegetables into containers. Pour the resting juices from the salmon into the sauce and mix.
11. 11Step 11: Drizzle the glaze over the salmon and vegetables. Garnish with sliced spring onion and sesame seeds.
12. 12Step 12: Let cool for 20 minutes before covering. Refrigerate for up to 3 days or freeze for up to 3 months.