Recipes › Breakfast

• Breakfast
• 25 min
• Dairy-Free
• Halal
• Kosher
• Pescatarian

Japanese breakfast set

Grilled salmon, rice, miso soup with tofu and cucumber pickle.

Calories

482

Protein

31 g

Carbs

50 g

Fat

17 g

Per serving. Makes 1 serving.

Ingredients

• 100 g Salmon fillet
• 150 g White rice, cooked
• 1 tbsp Miso paste
• 50 g Silken tofu
• 1 Spring onion
• 60 g Cucumber
• 1 tsp Cider vinegar

Contains: Cereals containing gluten, Fish, Soybeans. Always check the labels of what you buy.

Method

1. Heat the grill to high. Grill the salmon skin side up for 8–10 minutes until the skin is crisp and the fish flakes easily.
2. Thinly slice the cucumber and toss with the vinegar. Leave to stand while you make the soup.
3. Heat 250 ml water until hot but not boiling, then whisk in the miso until dissolved (boiling spoils the flavour).
4. Cut the tofu into small cubes and slice the spring onion. Add both to the soup.
5. Warm the rice and serve it with the salmon, miso soup and cucumber pickle.

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