Super food head liners. Honey glazed salmon, miso greens and pineapple brown rice.

Cooked for the boys last night, so please excuse the hurried photographs as hungry appetites took precedence. To satisfy a mid week Super food craving, some of the biggest power players head lined. Broccoli and green beans took on new life with a Miso dressing, while honey glazed Salmon was mercifully easy but always fail safe. Accompanied by a delicious Pineapple and Coconut Brown Rice, a Hawaiian inspired recipe. And I can’t resist anything reminiscent of Hawaii.

Salmon with Honey Glaze

1 tablespoon honey
3 tablespoon soy sauce (or shoyu)
1 tablespoon lemon juice
4 salmon filets
1 tablespoon coconut oil

Heat coconut oil in a large pan and cook salmon fillets skin side down for approx 4 minutes. Brush paste on before turning and then cook skin face up for a further 5 minutes until golden and to liking. Heat remaining sauce and serve alongside salmon fillets.

Miso Greens

3 tablespoons white Miso paste
4 tablespoons sake
4 tablespoons mirin
1 tablespoon soy sauce
1 teaspoon palm sugar
1 large broccoli
2 large bunches of green beans trimmed

In a small bowl combine Miso paste, sake, mirin, soy and palm sugar and whisk together. Transfer to a small skillet and heat over low heat until warm. Blanch the greens for a couple of minutes rinsing under cold water. Place vegetables in a serving bowl, cover with dressing mixture, toss and serve.

Pineapple Brown Rice
Adapted from 101 Cookbooks

2 teaspoons toasted sesame oil
1 teaspoon coconut oil
1/4 cup (fresh or canned) pineapple juice
1 garlic clove
2 tablespoons soy sauce (or shoyu)
1 cup pineapple, cut into chunks (or 1 small can)
2 teaspoons freshly grated ginger
1/4 teaspoon fine grain sea salt
2 cups brown rice
4 spring onions, thinly sliced
3 shallots thinly sliced
3 tablespoons cashews, toasted and chopped
1/2 large red chilli, seeded and chopped (optional)

Cook brown rice as per pack then set aside and allow to come to room temperature. To make the dressing, combine 1 teaspoon sesame oil, 1 teaspoon coconut oil, soy sauce, pineapple juice, garlic, ginger and sea salt and whisk together. Heat in a small skillet, just until warm but not boiling, then set aside. In a large fry pan saute spring onions and shallots. Add cashews, brown rice and dressing mixture and mix together for 1 to 2 minutes. Remove and place in a large serving bowl, mix through pineapple (and chilli), then serve.