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Roasted Broccolini and Barramundi Salad with Miso

by Annalisa Brown (follow)
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Broccolini is a naturally sweet vegetable and when chargrilled the smoky overtones only enhance the taste and caramelised texture. Although Broccolini is a spring vegetable the fact that it can be cultivated year round makes this dish a great seasonal salad, not only is it robust, it’s light and full of goodness.

I saw a version of this dish in a Japanese restaurant; quite apt considering the Sakata Seed Company in Japan originally developed this hybrid Broccoli-Chinese Kale vegetable.

The salad used Kingfish Sashimi, however, I recently came across some fresh Barramundi at the Sydney Fish Markets, and I couldn’t contain my adventurous culinary streak and decided to try and replicate the restaurant dish using Barramundi instead.

The end result was just as delicious.

Roasted Broccolini and Barramundi Salad with Miso - is a dish that contains many healthy and nutritious layers.


Preparation Time: 15 minutes
Cooking Time: 10 minutes
Makes: 2-4 as an entrée

Ingredients
1 Bunch Broccolini
1 Sheet Nori Seaweed
2 Fresh Barramundi Fillets
1 Teaspoon Extra Virgin Olive Oil
1 Teaspoon Toasted Sesame Seeds
Black Pepper to Taste

Miso Dressing
2 Tablespoons Rice Wine Vinegar
2 Tablespoons Shiro Miso
1 Tablespoon Tamari
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Mirin
1 Tablespoon Rice Malt Syrup

Method
Pre-heat an oven, grill or BBQ to 200°C.

Wash and trim the ends off the Broccolini then cut into halves.

Toss the Broccolini in a teaspoon of extra virgin olive oil and black pepper.

Roast or chargrill the Broccolini for 10 minutes until they are tender and slightly charred.

Remove the Broccolini and arrange on a serving plate.

Season the Broccolini with extra virgin olive oil and black pepper and chargrill on the BBQ.


BBQ the Barramundi Fillets, cool and flake over the Broccolini.

BBQ the Barramundi Fillets.


To make the Miso Dressing, combine the Rice Wine Vinegar, Shiro Miso, Tamari, Extra Virgin Olive Oil, Mirin and the Rice Malt Syrup in a bowl and whisk with a fork to emulsify the dressing. Pour over the Broccolini and Barramundi.

Place all the miso dressing ingredients into a small bowl and whisk until thoroughly combined.


Drizzle the Miso Dressing over the Broccolini and Barramundi


Toast the Nori seaweed for 30-seconds over an open flame until crisp then tear into small pieces and scatter over the Broccolini and Barramundi Salad.

Toast the Nori seaweed over an open flame until crisp.


Heat a small frying pan and toast the Sesame Seeds until they just start to change colour; sprinkle over the Broccolini and Barramundi Salad to garnish.

Garnish the Roasted Broccolini and Barramundi Salad with toasted nori seaweed and sesame seeds.


Categories
#Salad
#Broccolini
#Barramundi
#Fish
#Seafood
#Light Meal
#Entree
#Vegetables
#Gluten Free
#Clean Eating
#Healthy
#Low Fat
#Omega
#Asian
#Japanese
#Dairy Free
#Sugar Free
#Paleo
I like this Recipe - 7
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[ Submit a Comment ]
Hi Annel, very happy you will be trying this salad, it's grown to be one of our favourites. If you can't find fresh barramundi, you may want to try an alternate fish such as ling. I've served the salad both cold and at room temperature. Cheers, Annalisa
Hi Annel, very happy you will be trying this salad, it's grown to be one of our favourites. If you can't find fresh barramundi, you may want to try an alternate fish such as ling. I've served the salad both cold and at room temperature. Cheers, Annalisa
I am so looking forward to trying the "Roasted Broccolini and Barramundi Salad with Miso". Could you please clarify if this a room temperature salad or a cold salad or a war salad? Thank you so much for your assitance. Best wishes. Anne
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