Black Sesame Salmon and Miso Maple Sauce
with Zesty Rice, Baby Corn and Tenderstem®
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.
Black Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
Water for the Rice
Water for the Sauce
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 0.25 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).
While the rice cooks, 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.
When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.
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 hot, add the Tenderstem® and baby corn. Stir-fry for 2-3 mins.
Add the remaining garlic and 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 veg to a bowl and cover to keep warm.
Pop the frying pan back on medium-high heat.
Add the water for the sauce (see pantry for amount), sambal (add less if you prefer things milder), miso and maple syrup to the pan. Combine well, then bring to a boil and cook until reduced by half, 3-5 mins. Remove from the heat.
Stir the butter into the sauce until melted. Season with lime juice, salt and pepper. Add a splash of water if needed.
Once cooked, fluff up the rice with fork, stir through the lime zest, then share between your bowls.
Top with the black sesame salmon and spoon the miso maple sauce over the salmon.
Serve the stir-fried veg alongside. Cut any remaining lime into wedges for squeezing over.