k  Miso Salmon with Shimeji mushrooms, Szechuan butternut puree and wilted spinach  k

To me this is Autumn on a plate! The bright orange butternut squash, vibrant green spinach and cute as ever earthy coloured shimeji mushrooms. The varying flavours, textures and colours of this recipe make a vibrant and delicious dish – and what’s more it’s healthy to boot. This recipe is low in fat, dairy and gluten free and contains a powerhouse of antioxidant superfood action. It’s flippin tasty too! Just one serving of butternut squash provides a whopping 437% percent of your Vitamin A needs for the day – a powerful vitamin for your skin as well as 50% of vitamin C and 10% or more of vitamin E, thiamin, niacin, vitamin B-6, folate, magnesium and manganese. It’s an all round beauty booster.


I wouldn’t normally serve butternut squash with salmon as it can clash with the sweetness of the fish, however in this case the savoury umami saltiness from the soy and miso balances the dish beautifully.


I added Szechuan pepper to the puree it give a warm spicy eastern flavour.


To go with the butternut puree I quickly wok wilted fresh spinach with a touch of coconut oil. As well as being packed with vitamins A, C and K, it’s also bursting with blood-oxygenating chlorophyll. Spinach is an antioxidant powerhouse and contains compounds that protect the lining of the digestive tract from inflammation. Spinach a day keeps the doctor away.

Autumn is the season for mushroom foraging, the markets here have an abundance of different mushroom varieties.


I love these shimeji mushrooms aka brown beach mushrooms. They have a slightly chewy texture and a beautiful nutty flavour with is further accentuated by a splash of sesame oil.


I adore salmon and although I prefer to buy local fish still try to eat salmon to give an antioxidant boost to my diet. Nutritionally dense and something of a superfood, It is an excellent source of high-quality protein, vitamins and minerals (including potassium, selenium and vitamin B12) but it is their content of omega-3 fatty acids that receives the most attention. To optimise your body’s supply of essential fats rich in EPA and DHA, aim to eat oily fish – such as salmon, mackerel, and sardines – at least three times a week.

So that’s the healthy stuff – this recipe quick and easy to prepare and make and is suitable for entertaining or for when you need a delicious, colourful health boost.




(Serves 4)

4 sustainable salmon fillets – skin on

1 inch fresh ginger – finely chopped

4 tablespoons organic miso

4 tablespoons mirin

2 tablepoons soy sauce

1 tablespoon honey or agave

1 small butternut squash

Teaspoon of butter

1 teaspoon Szechuan pepper

Pack shimeji mushrooms (or chestnut or oyster)

Tablespoon Sesame oil

2 cloves garlic – thinly sliced

Pack of baby spinach

Coconut oil for stir frying

Optional black sesame seeds and sliced spring onions for garnish


  1. Preheat the oven to 200 degrees, slice the butternut squash in half and scoop out the seeds. Rub the insides with olive oil and season with sea salt.
  1. Lay the squash halves cut-side down on a parchment-paper-lined baking sheet and place in the oven. Roast the squash until very soft approx 35 to 40 minutes. Remove from the oven and set aside until cool enough to handle.
  2. While the butternut squash is roasting get a bowl and mix the ginger, miso, mirin, soy, and honey and add the salmon fillets to marinade for 30 minutes.
  3. Heat the grill to the highest setting. Now scoop out the flesh from the squash halves and place in food processor. Purée with the szechuan pepper and butter until silky smooth, cover and keep warm
  4. Remove the salmon fillets from the marinade and lay them skin side down on a greased baking tray and grill for 6-8 minutes until just cooked through. (I like to serve it rare in the middle)
  5. Heat the sesame oil in a wok and stir-fry the garlic for a minute until then add the mushrooms. Transfer onto a warm plate and cover.
  6. Very quickly wok-fry the spinach in a little coconut oil (or sesame oil.
  7. 8 Spread the butternut puree into serving bowls then pile on the spinach, topping with the salmon and mushrooms. Serve with a sprinkling of black sesame seeds and maybe some sliced spring onion.