Miso, Caper and Honey Salmon with Stir Fried Veg

This may sound like an unusual combination - and it did come about from the bits and bobs I had leftover in the fridge - but, trust me, it works! Savoury and salty miso, tangy capers and sweet honey combine in perfect harmony to produce a delicious dish you simply have to try.

I used the vegetables I happened to have in this week but feel free to mix it up with whatever you like. To make this go further, add cooked noodles or rice to the veg and it could easily serve four people.

Miso, Caper and Honey Salmon with Stir Fried Veg
Serves 2

1 tbsp oil, plus a little extra
1 tbsp honey
4 tbsp sherry/Madeira/rice wine
2 tbsp miso paste
2 tbsp capers, rinsed and chopped
2 salmon fillets
1 red onion, sliced
2 carrots, peeled and chopped into chunks
2 red peppers, chopped
250g mushrooms, sliced
250g mange tout, roughly chopped
1 tbsp soy sauce
freshly ground black pepper

Mix the tbsp oil, honey, sherry/Madeira/rice wine, miso and capers in a small bowl with a good grind of black pepper. Add the salmon, coating fully with the mixture and set aside while you prepare the veg.

Heat a large frying pan or wok over a medium heat. Add a drizzle of oil followed by the onions. Stir fry for a few minutes until softened and starting to colour. Add the carrots, stir frying for a few more minutes then add the rest of the veg along with the soy sauce.

Heat a frying pan over a medium-high heat with another drizzle of oil. Add the salmon, skin side down, then reduce the heat to medium-low. Pour the marinade into the vegetable pan and stir through.

Cook the salmon for 3-4 minutes on each side until just cooked through. Serve on top of the stir fried veg.