chilli-miso salmon with wood ear mushrooms and steamed greens

quick and easy recipes that are packed full of flavour are something that most of us are on the look-out for which is why i was so excited to see a feature in last month’s observer food monthly about meals that can be ready in 10 minutes or less.

as always when i get a magazine with recipes, i rummaged through looking for something to make (making myself constantly try new recipes seems to be the easiest way to keep away from the rut of predictability). this steamed chilli miso salmon was adapted from one of the ideas in the magazine and was a very quick, easy and tasty supper.

the article on freeganism and the way that supermarkets dispose of food products nearing their “display by” date is also worth reading if you have a spare moment.

chilli-miso salmon with wood ear mushrooms and steamed greens* (serves 2)

1 large handful dried chinese wood ear mushrooms

4 pak choy, quartered lengthways and rinsed clean

2 cloves garlic, crushed

1” piece of ginger, peeled and grated

1 tablespoon miso paste

1 red chilli, finely chopped

2 pieces of salmon

1 tablespoon coriander, chopped

2 spring onions, roughly chopped

150ml water

soy sauce

fish sauce

put the dried mushrooms in a bowl and cover with boiling water. when the water has cooled and the mushrooms softened pick through the mushrooms removing any hard bits and dirt. cut the mushrooms roughly and put them in the bottom of a large saucepan. arrange the pak choy on top of the mushrooms and sprinkle with the garlic and ginger.

mix the miso paste with the chopped chilli and smear this over the top of the salmon. sit fish on the greens and scatter over the coriander and spring onion. pour the water into bottom of the pan, and add a splash of soy and fish sauce. put a lid on and cook on a high heat for 5-10 minutes until your salmon is cooked through. finish with a squeeze of lime and serve with rice.

* adapted from a recipe in the observer food monthly