Pret A Manger Miso Salmon Super Plate
Japanese-inspired bowl with golden roast salmon, Tenderstem broccoli, avocado, edamame, and togarashi spiced seeds on black rice and quinoa.
Contains Allergens
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Why you'll love it
Bring the flavors of Japan home with Pret A Manger's Miso Salmon Super Plate. This omega-3 rich dish combines perfectly roasted salmon with nutrient-dense vegetables and a zingy miso-orange dressing, delivering 761 calories of wholesome goodness.
About the original
Pret A Manger's Miso Salmon Super Plate showcases their commitment to global flavors and premium ingredients. The combination of golden roast salmon with Japanese-inspired vegetables and the umami-rich miso-orange dressing creates a sophisticated yet approachable meal that's both nourishing and delicious.
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Ingredients
Main Components
- 150 g Salmon fillets
- 80 g Black Rice — cooked
- 50 g Red Quinoa — cooked
- 1 piece Avocado — sliced
- 80 g Tenderstem Broccoli
- 60 g Edamame beans
- 80 g Aubergine — chilli spiced
- 1 tbsp White Miso Paste
- 2 tbsp Orange Juice
- 1 tsp Togarashi Spice
Method
Cook black rice and red quinoa according to package directions. Mix together and set aside.
Preheat oven to 200°C (180°C fan). Pat salmon dry and season with salt. Roast for 12-15 minutes until just cooked through and golden on top.
Steam Tenderstem broccoli for 5-6 minutes until tender-crisp. Cook edamame beans in boiling water for 3-4 minutes, then drain.
Dice aubergine and sauté with chilli and a little oil until tender, about 8 minutes. Make the miso-orange dressing by whisking together miso paste, orange juice, and togarashi spice.
Assemble the bowl: Layer black rice and quinoa as the base. Top with roasted salmon, Tenderstem broccoli, sliced avocado, edamame, and chilli aubergine. Drizzle with miso-orange dressing and sprinkle with togarashi spiced seeds.
Tips & Variations
- Don't overcook the salmon - it should be just opaque in the center and flake easily with a fork.
- Pat the salmon completely dry before seasoning to achieve a beautiful golden crust.
- Black rice takes longer to cook than regular rice (about 30-35 minutes), so start it first.
- Make extra miso-orange dressing - it's delicious on any salad or grain bowl and keeps for a week in the fridge.
- Toast the togarashi spice in a dry pan for 30 seconds to intensify its flavor before using.
- Frozen edamame beans work perfectly - just add them to boiling water for 3-4 minutes.
- For a budget-friendly option, use salmon trout or mackerel instead of salmon.
- Add sesame seeds on top for extra crunch and authentic Japanese presentation.
FAQs
- Can I use white rice instead of black rice?
- Yes! White rice, brown rice, or even cauliflower rice work well. Black rice adds a nutty flavor and striking color, but any rice will be delicious.
- Where can I find togarashi spice?
- Find it in the Asian section of supermarkets or online. If unavailable, substitute with a mix of sesame seeds, red pepper flakes, and a pinch of orange zest.
- Can I cook the salmon from frozen?
- It's best to defrost first for even cooking. If cooking from frozen, add 5-7 minutes to the cooking time and check the internal temperature reaches 63°C (145°F).
- Is this recipe gluten-free?
- Yes, this recipe is naturally gluten-free. Just ensure your miso paste is gluten-free (some contain barley), and check all ingredients labels.
- Can I prepare components in advance?
- Absolutely! Cook the rice and quinoa up to 3 days ahead. The miso-orange dressing lasts a week in the fridge. Cook the salmon fresh for best results, though it can be reheated gently.
- What can I substitute for salmon?
- Try sea bass, trout, or even firm white fish like cod. For a vegetarian version, use miso-glazed tofu or tempeh with the same cooking method.
- How do I know when salmon is cooked perfectly?
- The salmon should be opaque throughout but still moist in the center. Internal temperature should reach 63°C (145°F). It will continue cooking slightly after removing from the oven.
Nutrition (per serving)
| Calories | 761 kcal |
|---|---|
| Protein | 36 g |
| Fat | 47.1 g |
| Carbs | 43.4 g |
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