‘Oily fish such as salmon are a rich source of omega 3 fats, which are vital for optimal brain function. Miso is a fermented food which is beneficial for the gut bacteria and linked to improved cognition and overall mental wellness’ – (Dr. Sarah Schenker, Dietitian).

Servings – 4 people

Ingredients:

• • 2 salmon fillets
  • 2 tsp soy sauce
  • 1.5 litres water
  • 6 tbsp brown miso paste
  • A thumb-sized piece of fresh root ginger, peeled and finely grated
  • 4 spring onions, finely sliced
  • 10 mushrooms, quartered
  • 2 carrots, peeled, finely sliced
  • 2 heads bok choy, quartered
  • 4 tsp sesame seeds

Instructions:

• • Brush the salmon fillet with soy sauce. Bring a litre of water to a gentle simmer and then place the salmon fillets in to poach for 10 minutes.
  • Remove the salmon (retain the cooking water), leave to cool, remove any skin and bones from the fish, and flake into large pieces.
  • Sieve the poaching water into a large saucepan, discarding any bits. Add the miso paste and ginger and stir well. Add the remaining water and bring back to the boil.
  • Add the spring onions, mushrooms, carrots and bok choy and simmer gently for 5 minutes until tender.
  • Remove from the heat and place in a large bowl. Add the salmon flakes and sprinkle with sesame seeds.
  • Serve with pickled cucumbers.