Salmon in Miso Sauce, served with Bok Choy, Millet and Whole Grain Rice

Looking for a diabetes-friendly recipe? Here you go. Salmon in miso sauce, served with bok choy, millet and whole grain rice. Research found that millet lowers the risk of Type 2 diabetes as it is relatively low in glycemic index and high in magnesium. Magnesium is considered one of the most important minerals to increase the efficiency of insulin and glucose receptors in the body, thereby preventing this disease. While, miso as one of the popular ingredients used in Japanese cuisine, promotes growth of probiotic in intestine and therefore it is great for digestive health.

Serve: 2

Difficulty: Not too tricky

Cooks in: 45 mintues (took awhile to cook the rice)

Ingredients:

2 Salmon fillet (100g each)

1 tbsp Spring Onion (chopped, for garnishing)

Miso sauce

1 tbsp Miso paste

1 tbsp Brown sugar

1 clove Garlic (minced)

1 tbsp Ginger (grated)

1 tbsp Onion (chopped)

1 tbsp olive oil

0.5 cup Water (divided)

Rice

0.25 cup millet (dry)

0.25 cup whole grain rice (dry)

1.5 cup Water

Blanched bok choy

4 cup Bok choy

1 pot of Water

1 tbsp olive oil

Method:

1. Start by cooking rice in rice cooker.

2. Mix all the miso sauce ingredients and marinate salmon for 10 mintues.

3. In a pan, cook the salmon with medium heat, for about 3 minutes on each side, then simmer with the lid on for about 5-8 minutes until the sauce is slightly thicken.

4. Meanwhile, blanch the bok choy with boiling water for about 3 mintues. Add the olive oil into the boiling water, this will make the bok choy smoother and shinnier.

5. Serve the salmon and bok choy with the cooked rice and garnish with some spring onion.