I was inspired by a breakfast dish that I had when I was on holiday recently. I had a green bowl with egg and my partner had it with Salmon. I've noticed a bit of a move away from the typical fry-up or pancake breakfast. I like it, although I haven't been brave enough to try curry for breakfast just yet. That being said, I had this for dinner :-) There's lots of textural elements in this recipe. It also packs a flavour and health greeny goodness punch.
I cheated a little and used a microwaveable pots of quinoa and brown rice for this dish. I love them they are so handy but feel free to make some normal quinoa either.
2 salmon slices
1 tbsp. miso paste
1 tbsp. honey
2 tbsp. lemon juice
1 tbsp. teriyaki sauce
1 splash of soy sauce
2 tbsp. olive
Avocado puree ingredients
2cm ginger, minced
2 tbsp. sour cream
1/2 shallot, finely diced
Squeeze of lemon
1/2 green chilli
Salt & pepper
Green grains ingredients
2 pots microwaveable quinoa & brown rice
50g green beans, cut into 4cm pieces
50g edamame beans
3 pieces of broccolini, chopped into 4cm pieces including the stalk
50g garden peas
50g wasabi peas
3 pieces of asparagus, chopped into 4cm pieces
50g salad mix sprouts
Lemon dressing ingredients
2 tbsp. olive oil
1 tbsp. rice wine vinegar
1 tbsp. honey
2cm piece of ginger, minced
Preheat an oven to 200 degrees Celsius.
In a bowl, mix the miso paste, honey, lemon juice, teriyaki sauce and soy sauce together.
Pour over the salmon pieces. Every couple of minutes, rotate the pieces to ensure that they are covered with the miso dressing.
Pour the olive oil on a roasting plate, pan or dish. Place the fish on top and bake in the oven for 13-15 minutes.
For the avocado puree, chuck all the ingredients in a blender and blend until it's nice and thin. Set aside.
Get a medium saucepan of boiling water on the go. Blanch the greens (with the exception of the sprouts) for 3 minutes, drain into an ice bath to stop the cooking process and to retain their vibrant green colour. Drain off.
Ding the quinoa and brown rice pots in the microwave according to pot instructions.
Mix all the dressing ingredients together in a small bowl.
In a large bowl, mix the greens, sprouts, wasabi peas, grains and dressing together.
To serve, spoon the green grains onto a plate. You can use a piping bag to pipe some of the avocado puree onto the plate or just spoon some on in random places. Place the salmon on the green grains and top with a little of the sprouts.