Miso salmon with courgette and radish salad

Quick and delicious: salmon is a superstar, full of Omega-3 fatty acids, selenium and vitamin D which boost your brain, hair, skin – everything. Eat it twice a week with loads of veggies – you can substitute raw spinach, steamed broccoli or sugar snaps in this recipe. If you are feeling hungry serve with brown rice or quinoa.

Adapted from Madeleine Shaw



2 tbsp sesame seeds

1 tbsp sweet miso paste

1/2 tsp tamari

2 cloves garlic, crushed

2 x 150g salmon fillets

Fresh coriander, finely chopped

1 courgette, sliced in ribbons

50g radishes, finely sliced



1 tbsp freshly grated ginger

1 tbsp sesame oil

Juice 1 lime



Heat oven to 180c

Place a small, dry frying pan over medium high heat and toast sesame seeds for a few minutes, shaking regularly to prevent burning, tip onto plate and leave to cool

Mix miso paste with tamari and garlic, rub into salmon and place fish on a baking tray and roast for 10-12 minutes

Make dressing by mixing all ingredients and set aside

Mix coriander, courgette and radishes in large bowl. Pour over the dressing and massage into vegetables. Serve with the miso salmon, and sesame seeds scattered on top.