British Adventures in Low-Carb Cooking

Miso-glazed Salmon, Aubergine, Broccoli & Pumpkin

November 14, 2019

Miso-glazed Salmon, Aubergine, Broccoli & Pumpkin

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I bought a few munchkin pumpkins a few weeks ago because they are awesomely low in carbs, but hadn’t figured what to do with them. Then this week I bought a bag of beautiful salmon offcuts, so thought I’d experiment by combining a lot of my favourite miso-glazed foods into a single tray bake. Very pleased how it worked out – a lovely combination of salty, sweet and smoky which could be easily made vegetarian or vegan by omitting the fish and replacing with tofu.

Miso-glazed Salmon & Vegetables

November 14, 2019
: 1
: 10 min
: 30 min
: 40 min
: Easy

11 g carbs, 34 g protein /serving

By:

Ingredients
  • 130 g Salmon, offcuts, cut into chunks
  • 100 g Pumpkin, peeled and diced
  • 100 g Aubergine, quartered and sliced
  • 75 g Broccoli, cut into even florets
  • 15 g White Miso Paste
  • 2 tbsp Carb-free Maple Syrup
  • 1 tbsp Coconut Oil
  • 1 tbsp Gluten free, Tamari Soy Sauce
  • 0.5 tsp Garlic Powder
  • 1 tsp Sesame Oil
  • Sesame Seeds (optional) to garnish
Directions
  • Step 1 Preheat your oven to 180 C and line a baking sheet with foil.
  • Step 2 In a small bowl, mix the miso, soy sauce, coconut oil, garlic powder and syrup together. Heat for approximately 30 s in the microwave to loosen, and combine thoroughly.
  • Step 3 Put the fish and vegetables into a large mixing bowl, stir in the dressing and mix until evenly coated.
  • Step 4 Transfer the pumpkin pieces to the prepared baking sheet, and cook in the middle of the oven for 10 minutes.
  • Step 5 After the 10 minutes, add the remaining ingredients to the tray and cook for a further 20 minutes, turning halfway through. Finish near the top of the oven if you feel it needs browning a little more.
  • Step 6 Remove from the oven and transfer to your plate, finishing with the sesame oil and sesame seeds.

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