Black Sesame Salmon and Miso Maple Sauce
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Black Sesame Salmon and Miso Maple Sauce

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.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

150 grams

Jasmine Rice

3 unit(s)

Garlic Clove

2 unit(s)

Salmon Fillets

(Contains Fish)

5 grams

Black Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

½ unit(s)


80 grams

Tenderstem Broccoli

60 grams

Baby Corn

30 grams

Sambal Paste

15 grams

Miso Paste

(Contains Soya)

1 sachet(s)

Maple Syrup

20 grams

Unsalted Butter

(Contains Milk)

Not included in your delivery

300 milliliter(s)

Water for the Rice

75 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2818 kJ
Energy (kcal)674 kcal
Fat28.8 g
of which saturates9.2 g
Carbohydrate73.5 g
of which sugars10 g
Protein30.7 g
Salt1.25 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Baking Paper
Baking Tray



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.