Black Sesame Salmon and Honey Miso Sauce

Name: Black Sesame Salmon and Honey Miso Sauce with Zesty Rice, Baby Corn and Tenderstem®
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: 150 Jasmine Rice; 3 Garlic Clove**; 2 Salmon Fillets; 5 Black Sesame Seeds; ½ Lime; 80 Tenderstem® Broccoli; 60 Baby Corn; 30 Sambal Paste; 15 Miso Paste; 15 Honey; 20 Unsalted Butter; 300 Water for the Rice; 75 Water for the Sauce

with Zesty Rice, Baby Corn and Tenderstem®

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This Black Sesame Salmon and Honey Miso Sauce is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:

Fish

•Sesame

•Soya

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

150

Jasmine Rice

Garlic Clove**

Salmon Fillets

(Contains: Fish)

Black Sesame Seeds

(Contains: Sesame May contain traces of: Nuts, Peanut)

Lime

Tenderstem® Broccoli

Baby Corn

Sambal Paste

Miso Paste

(Contains: Soya)

Honey

Unsalted Butter

(Contains: Milk)

Not included in your delivery

300

Water for the Rice

Water for the Sauce

Nutritional information

Energy (kcal)699 kcal

Energy (kJ)2924 kJ

Fat28.3 g

of which saturates9 g

Carbohydrate75.7 g

of which sugars11 g

Protein30.5 g

Salt1.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Lid

•Baking Tray

•Garlic Press

•Zester

•Bowl

•Pan

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7. Keep the butter in the fridge.

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Peel and grate the garlic (or use a garlic press).

Lay the salmon fillets, skin-side down, onto a lined baking tray with a drizzle of oil and half the garlic. Season with salt and pepper, and rub evenly to coat the salmon.

Sprinkle the black sesame seeds on top of the salmon. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins.

Meanwhile, zest and halve the lime.

Halve any thick broccoli stems lengthways. Halve the baby corn widthways.

Heat a large frying pan on a medium-high heat with a drizzle of oil.

Once the oil is hot add the Tenderstem® and baby corn stir-fry for 2-3 mins. Add the remaining garlic, cook for 30 secs. Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 2-3 mins more. Season with salt and pepper.

Transfer the veggies to a bowl, cover to keep warm.

Pop the frying pan back on medium-high heat.

Stir the water for the sauce (see pantry for amount), sambal (add less if you prefer things milder), miso and honey into the pan. Bring to a boil and cook until reduced by half, 3-5 mins. Remove from the heat. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Stir the butter into the sauce. Season with lime juice, salt and pepper. Add a splash of water if needed.

Once cooked, fluff up the rice with a fork and stir through the lime zest.