Miso ginger salmon with Asian veggies and quinoa

Recipe by Clinical Nutritionist Rosie Eyre (Adv.Dip.Nut).

Serves 2 people | Cooking time 20 mins

This is a powerful anti-inflammatory meal ideal for supporting arthritis.

Salmon provides omega-3 fatty acids and vitamin D. This helps reduce joint pain and support bone health. Miso and ginger offer gut-healing probiotics and anti-inflammatory compounds. This helps ease stiffness and inflammation.

The Asian veggies are rich in antioxidants and bone-supporting nutrients like vitamin K and calcium.

Quinoa adds complete protein and anti-inflammatory minerals like magnesium. Quinoa is also a complex carbohydrate. This provides sustained energy without spiking blood sugar, which can worsen inflammatory conditions.

Together, these ingredients can help reduce systemic inflammation, protect joint cartilage, and ease stiffness. They provide essential nutrients that support long-term joint health in those with arthritis.

Ingredients

• 2 (280g) salmon fillets, skin off
• 1 tsp ginger paste
• 1 tsp garlic paste
• 2 tsp miso paste
• 3 tsp olive oil
• 1 tsp honey
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 (250g) bag of stir-fry mix (similar to this)
• 1 packet brown rice quinoa pouch (similar to this)
• 1 lime, quartered

Method

1. In a medium bowl add ginger, garlic, miso, and olive oil. Mix well together until all combined.
2. Pre-heat large frying pan over medium heat and add splash of olive oil. Add the salmon fillets to the hot pan and cook for 3–4 minutes on each side. In the last minute, drizzle the miso marinade over the salmon and cook through. Once cooked through, remove salmon and the marinade from the pan and set aside to rest. Tip: It’s ok if the salmon chars a little bit on the edges.
3. In the same pan, wipe it out if needed. Add a little more olive oil and tsp of garlic and ginger paste. Cook for 15 secs, then toss in the stir-fry veggie mix and sauté for 2–3 minutes until just starting to soften, stirring occasionally.
4. Add the brown rice and quinoa pouch straight to the pan with the veggies and stir through for another 2–3 minutes, until heated through and well combined. Tip: Add a splash of tamari or soy sauce for extra flavour.
5. Spoon up the veggie and quinoa/rice onto plates. Top with the cooked salmon and cooked marinade, and finish with lime and optional sprinkle of sesame seeds or coriander leaves.

Enjoy!

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