Lunch

Miso Salmon with Brown Rice and Pak Choi

Name: Miso Salmon with Brown Rice and Pak Choi
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 150 g Salmon fillet; 120 g Cooked brown rice; 150 g Pak choi; 80 g Sugar snap peas; 50 g Radishes; 20 g Spring onion; 1 tbsp, about 18 g White miso paste; 1 tsp, about 4 g Toasted sesame oil; 5 g Sesame seeds; A tablespoon Rice vinegar; A thumb, grated Fresh ginger

Grilled miso salmon flaked over warm brown rice, blanched pak choi and sugar snaps in a miso, ginger and sesame dressing. 42 g of protein.

Calories: 608kcal
Protein: 42g
Fat: 29g
Carbs: 45g

Per serving, makes 1. 20 minutes of work. Published 8 September 2026.

Allergens

Fish
Soya
Sesame

Miso made with barley carries gluten. White rice miso does not.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Miso Salmon with Brown Rice and Pak Choi, plated and ready to serve. — The finished recipe. Miso Salmon with Brown Rice and Pak Choi

Ingredients 1 to 6 for miso salmon with brown rice and pak choi arranged separately on a dark worktop. — Ingredients 1 to 6. 150 g Salmon fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.). 120 g Cooked brown rice (Cooked weight.). 150 g Pak choi. 80 g Sugar snap peas. 50 g Radishes. 20 g Spring onion

Ingredients 7 to 11 for miso salmon with brown rice and pak choi arranged separately on a dark worktop. — Ingredients 7 to 11. 1 tbsp, about 18 g White miso paste. 1 tsp, about 4 g Toasted sesame oil. 5 g Sesame seeds. A tablespoon Rice vinegar. A thumb, grated Fresh ginger

Miso Salmon with Brown Rice and Pak Choi, preparation step 1: Loosen the miso with a splash of water. Smear half of it over the salmon, set the fish skin side down on foil on a tray and grill on the middle shelf for eight to ten minutes, until the edges caramelise and the flesh flakes. — Step 1. Loosen the miso with a splash of water. Smear half of it over the salmon, set the fish skin side down on foil on a tray and grill on the middle shelf for eight to ten minutes, until the edges caramelise and the flesh flakes.

Miso Salmon with Brown Rice and Pak Choi, preparation step 2: Halve the pak choi lengthways and drop it with the sugar snaps into boiling water for ninety seconds, then drain and cool under the tap. — Step 2. Halve the pak choi lengthways and drop it with the sugar snaps into boiling water for ninety seconds, then drain and cool under the tap.

Miso Salmon with Brown Rice and Pak Choi, preparation step 3: Whisk the rest of the miso with the vinegar, sesame oil and ginger. — Step 3. Whisk the rest of the miso with the vinegar, sesame oil and ginger.

The finished miso salmon with brown rice and pak choi. — Step 4. Toss the warm rice, greens and sliced radish in the dressing, flake the salmon over and finish with the spring onion and sesame seeds.

01 / 07

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Ingredients

Salmon fillet150 g
Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.
Cooked brown rice120 g
Cooked weight.
Pak choi150 g
Sugar snap peas80 g
Radishes50 g
Spring onion20 g
White miso paste1 tbsp, about 18 g
Toasted sesame oil1 tsp, about 4 g
Sesame seeds5 g
Rice vinegarA tablespoon
Fresh gingerA thumb, grated

Method

Loosen the miso with a splash of water. Smear half of it over the salmon, set the fish skin side down on foil on a tray and grill on the middle shelf for eight to ten minutes, until the edges caramelise and the flesh flakes.
Halve the pak choi lengthways and drop it with the sugar snaps into boiling water for ninety seconds, then drain and cool under the tap.
Whisk the rest of the miso with the vinegar, sesame oil and ginger.
Toss the warm rice, greens and sliced radish in the dressing, flake the salmon over and finish with the spring onion and sesame seeds.

Worth knowing

Miso burns before the salmon cooks if it is too close to the element. Middle shelf, and the tips of the fish should be dark brown rather than black.
Dress the rice while it is warm. It soaks the dressing up in a way cold rice does not, and 120 g of brown rice is only 148 kcal of the total.

Other lunch recipes that share ingredients with this one, or every lunch at 600 calories a serving and over.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.