Japanese breakfast: rice, salmon, miso
Ready in 20 min1 serving
497kcal · per serving
Protein30.6 g
Carbs56.9 g
Fat15.6 g
Ingredients
- 100 g Salmon, raw
- 150 g White rice, cooked
- 250 g Miso soup
- 60 g Cucumber
- 5 g Soy sauce
Steps
- Bake the salmon fillet at 200 °C for 12 min, or pan-fry it for 4 min per side.
- Warm the miso soup without boiling it, and reheat the rice.
- Serve the salmon with the rice, the soup and thinly sliced cucumber dressed with soy sauce.
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