Lunchtime is one of the most important moments of the day. You take a break from work (ideally), sit down and enjoy something delicious. Or do you? The concept of #saddesklunch has taken over workplaces all over the country, and food stylist and author Bec Dickinson won’t stand for it any longer. Peruse her collection of fantastic, portable lunches and give your noontime meal a much-needed makeover. These miso salmon parcels go anywhere you go!
Baking the salmon all in one unifies your whole meal in an easy-to-transport parcel.
- 3/4 cup vermicelli noodles
- 2 tablespoons sesame oil
- 2 garlic cloves, finely sliced
- 1 red chili, deseeded and finely sliced
- 3 small bok choy, chopped into stems and leaves
- 3 1/2 ounces green beans
- 3 tablespoons soy sauce
- Juice from 1 lime
- 3 spring onions, sliced
- 3 tablespoons roughly chopped coriander leaves
- 2 tablespoons white miso paste
- 1 tablespoon mirin
- 1 tablespoon grated fresh root ginger
- 2 5-ounce salmon fillets
- 2 teaspoons sesame seeds
- 1 avocado, peeled, stoned and sliced
- 1/2 bunch watercress
- lime wedges
For the salmon
Preheat the oven to 400ºF. Cover the vermicelli in boiling water and leave for 5 minutes, then drain, rinse and set aside.
Heat the sesame oil in a medium saucepan and fry the garlic and chilli for 1 minute. Add the bok choy stems, green beans, soy sauce and lime juice, toss to coat and cook for 2 minutes. Remove from the heat, add the bok choy leaves then toss through the vermicelli, 2 tablespoons of the spring onions and 2 tablespoons of the coriander leaves.
In a small bowl, mix together the miso paste, mirin and ginger, and evenly brush the sauce over each of the salmon fillets.
Divide the noodles between 2 large squares of baking parchment on an oven tray and place the salmon fillets on top. Sprinkle over the sesame seeds, and the remaining spring onions and coriander leaves. Fold the paper up and twist to seal. Cook in the oven for 12–15 minutes until the fish flakes easily when tested with a fork. Once cooked, allow it to cool.
Pack the miso salmon parcels into lunch boxes and store in the fridge overnight. Serve with the avocado, watercress and lime wedges.