Baked Miso Salmon with Broccoli & Cauli Rice

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Lunch, Main Course
Cuisine Australian
Servings 2
Calories 456.1 kcal


  • 1 tablespoon red miso paste
  • 1/2 tablespoon rice wine vinegar
  • 1 teaspoon raw honey
  • 300 g salmon fillet 2 fillets
  • 1 teaspoon extra-virgin olive oil
  • 250 g Bird’s Eye broccoli & cauli veggie rice
  • 1/2 cup green peas
  • 1 cup kale roughly chopped
  • 2 cloves garlic crushed
  • 1 tablespoon tamari or soy sauce


  • Preheat oven to 200°C and line a baking tray with baking paper. Combine miso, rice wine vinegar and honey, rub into salmon and bake skin side down for 15 minutes.
  • Heat oil in a frypan over high heat and stir-fry Broccoli & Cauliflower Veggie Rice, green peas and garlic for approximately 5 minutes. Stir through kale until it wilts. Season to taste.
  • Add in the tamari and toss to combine.
  • Divide veggie rice onto two plates, top each plate with salmon. Enjoy!

Posted by Sam Wood

Father and husband, on a mission to help people move more, eat better and make a positive change to their lives. Sam Wood has over 20 years experience as a personal trainer and is recognised as one of Australia’s leading experts and media commentators in the health & fitness industry. Sam is the founder and personal trainer of 28, Australia’s #1 home fitness and nutrition program, and he's also the proud owner of Australia’s largest personal training studio, The Woodshed, based in Brighton, Melbourne.