Sweet, salty salmon: a perfect balance of flavours

This dish answers all the appetite questions with creamy mash, tender, tasty fish, and freshly steamed greens.

Miso salmon with sweet potato mash, greens and soy dressing, from the Always Delicious Low-FODMAP Kitchen by Chrissy Glentis.

Your family will love this sweet-and-salty miso salmon. It pairs perfectly with creamy sweet potato mash and steamed greens with a drizzle of sweet soy dressing. A real home run on the dinner front: protein, carbs and veggies, and a great balanced meal that you will be serving on repeat. To keep the mash low FODMAP, I mix it with some regular potatoes so it has that sweet potato flavour and colour without the need to keep portion sizes too low.

The low-FODMAP diet was developed at Monash University to help people improve their digestive health, including those with irritable bowel syndrome and other functional gastrointestinal disorders.

Miso salmon with sweet potato mash, greens and soy dressing

Egg, gluten, nut free

Prep time: 5 minutes

Cook time: 35 minutes

Serves: 4

The cover of Always Delicious Low-FODMAP Kitchen. Picture: Supplied

Author Chrissy Glentis. Picture: Supplied

INGREDIENTS

• 400g (14 oz) skinless salmon fillets
• sesame seeds, to garnish (optional)
• 3⅓ cups (200g) broccoli florets
• 200g (7 oz) green beans

Miso glaze

• 40g (1½ oz) white miso paste
• 2 tablespoons rice-wine vinegar
• 25g (1 oz) soft brown sugar

Sweet potato mash

• 500g (1lb 2 oz) russet or other floury potato, peeled and cut into 3cm (1¼ in) dice
• 200g (7 oz) sweet potato, peeled and cut into 3cm (1¼ in) dice
• 1 tablespoon butter or dairy-free alternative
• ¼ cup (60ml) milk of your choice
• salt and black pepper, to taste

Soy dressing

• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• 1 tablespoon garlic-infused olive oil
• 1 tablespoon soft brown sugar

METHOD

Preheat the oven to 200˚C (400˚F). Make the miso glaze by mixing all the ingredients in a small bowl with 2 tablespoons water until well combined. Set aside.

For the mash, put the diced potato and sweet potato in a large saucepan and cover with cold water. Season generously with salt, then bring to the boil over high heat. Once boiling, reduce the heat slightly so it is not boiling too rapidly. Cook for 15–20 minutes until the potatoes are cooked and break apart when gently crushed against the side of the pot. Drain and mash until smooth. Add the butter and milk and season with salt and pepper to taste.

While the potatoes are cooking, line a baking tray with baking paper and place the salmon fillets on the tray. Coat the salmon in half the miso glaze and bake for 15–20 minutes, or until cooked to your liking.

Once the salmon is cooked, spread the remaining miso glaze on top and sprinkle with sesame seeds, if using.

I like to steam the greens in the microwave by putting them in a microwave-safe container with 1–2 tablespoons cold water, covering and cooking for 4 minutes, but you can also boil or steam them on the stovetop if you prefer.

For the soy dressing, simply mix all the ingredients together and drizzle over the greens once cooked. Serve the salmon with the mash and greens on the side.

Images and text from Always Delicious Low-FODMAP Kitchen by Chrissy Glentis, photography by Armelle Habib. Murdoch Books RRP $39.99.