Food

foodExtracted from Good + Simple by Melissa and Jasmine Hemsley (Ebury Press, £25). Photography by Nick HopperIngredients 2 teaspoons coconut oil 2 x 300g wild salmon fillets (skin on) Sea salt and black pepper For the broccoli rice 1 large head of broccoli (about 350g) 2 tbsps water 2 spring onions, finely sliced, or 1 tablespoon snipped fresh chives For the spicy miso sauce 1 tbsp unpasteurised miso paste (to taste) 2 tsps maple syrup 4 tbsps hot water 1 tbsp lemon juice Pinch of chilli powder or cayenne pepper A pinch of sea salt or dash of tamari (or soy sauce), to taste Method 1 For the broccoli rice, grate the broccoli – including the stalk – into rice-sized pieces, either by hand (using the coarse side of a grater) or in a food processor (using the S-curved blade or grater attachment). Set aside. 2 Melt the coconut oil in a wide frying pan on a medium heat, season the salmon with salt and pepper, then fry, skin side down, for three minutes until crispy. Carefully turn over and fry the flesh side for one to two minutes until just cooked through. Transfer from the pan onto individual warmed plates and keep warm. 3 Tip the grated broccoli straight into the same pan with the water, turn up the heat, cover with a lid and leave to steam for three minutes, stirring halfway through, until tender but still with a little bite. Season to taste with salt and pepper and then add the spring onions or chives. 4 While the broccoli rice is cooking, stir or whisk the miso sauce ingredients together in a bowl, or shake in a jam jar with the lid on. Divide the broccoli rice between the plates, pour the sauce over the fish and serve immediately. Spicy miso salmon with broccoli rice