This website uses cookies to improve your experience navigating our site. By continuing to browse, you are agreeing to our use of cookies.

OK, I understand

Miso Baked Salmon with Edamame and Tamari Greens


30th July, 2013
Kate Bradley of Kenko Kitchen
Tuesday 30th July 2013
Today's flavoursome, Japanese-inspired salmon dish will be our final instalment from Kate Bradley of Kenkō Kitchen, and I have to say it's really sad to see her go! I have been LOVING Kate's fabulous Tasty Tuesday series this month, and by all accounts, you guys have too!  Huge thanks to Kate for all her beautiful, healthy food ideas this month!  We've no doubt we'll be seeing a lot more of this clever young foodie in the coming months - Kate, or 'Kenko' as she has affectionately become known around here, is definitely going places!  - Lucy

Miso Baked Salmon with Edamame and Tamari Greens.  Recipe and food by Kate Bradley of Kenkō Kitchen, Photo - Eve Wilson, styling – Lucy Feagins / The Design Files.

Being healthy seems to be the new 'cool' thing, and personally I couldn’t be any happier about it. My social network news feeds have made a full 360, from photos of burgers, pizza and kebabs to pictures of fresh produce and green smoothies. Though I am a little bit tired seeing photos of smoothies in mason jars, this popular new health movement is so encouraging, and is something I will always advocate– even when/if it does go out of fashion.

In Melbourne we have such great stores where we can buy organic and biodynamic foods. The Staple Store is probably my favourite place to shop in Melbourne, not only because it is an Instagram hub and every time you go in you come face to face with another internet avatar (!!), but because of the products they stock and the amount of research that goes into the foods before they are put on the shop floor.

One of my favorite products found at this store is their organic miso paste that is Australian made in the Blue Mountains. I am a Japanophile from way back, and Japanese food is ranked highly in my food pyramid - but at the same time I love to support local. So now I have the best of both worlds.

If I see the word edamame on a menu I am ordering whatever it is before I have read the rest of the description. This awesome green bean is everything to me. There are not many meals I cook where the old edamame isn’t slipped in somewhere a long the line. This recipe is one of my favourite, EASIEST and quickest meals to make. It’s all done within 15-20 minutes and it requires only a handful of ingredients.


2 fillets salmon
¾ cup edamame
1 bunch brocollini
1 big handful of either green beans, sugar snaps or snow peas
3 tbsp miso paste
2 tbsp tamari
⅓ block firm tofu
1 tsp black sesame seeds
Soba noodles
Splash peanut/coconut oil

Ingredients, clockwise from top left - organic miso paste, fresh sugar snap peas and brocollini, soba (buckwheat) noodles, shelled edamame beans, tofu and tamari.  Recipe and food by Kate Bradley of Kenkō Kitchen, Photo - Eve Wilson, styling – Lucy Feagins / The Design Files.


Preheat oven to 180 degrees.

First thing you need to do is get your salmon in the oven. Gently rub 2 tbsp of the miso paste on the salmon fillets and place in an oven dish lined with baking paper (nobody likes scrubbing baking dishes). Add a splash of peanut or coconut oil to the salmon and place in the oven for around 15 minutes until cooked.

In the meantime, place your edamame, chopped up brocollini and beans/peas in a fry pan and place in the remaining miso and tamari. To be safe, add 1 tablespoon of tamari first, taste and add the extra tablespoon if you like your food a little bit saltier.  Being half Mediterranean, I love everything as salty as possible, but not everyone shares my enthusiasm, so do taste as you go.

Briefly cook the greens until just softened and divide onto two plates. In the left over tamari juices in the pan, quickly heat up the chopped up tofu (you don’t need much) and place on top of the greens. Next place a salmon fillet on top of each plate and you’re done!

Serve with cooked soba noodles sprinkled with black sesame and let your tastebuds dance.

Awww it's very sad to be saying goodbye to the brilliant Kate Bradley of Kenkō Kitchen today after a wonderful month of healthy food ideas!  It's been RAD. For more of Kate's fabulous food ideas, do make sure you bookmark her food blog, Kenkō Kitchen – and make sure you're following her on Instagram too!

Kate Bradley of Kenkō Kitchen, Photo - Eve Wilson, styling – Lucy Feagins / The Design Files.  Awww Kate we're sad to see you go!

The Design Files acknowledge the Traditional Custodians of the lands on which we work, the Wurundjeri people of the Kulin Nation. We pay our respects to Elders past and present.

First Nations artists, designers, makers, and creative business owners are encouraged to submit their projects for coverage on The Design Files. Please email