Hot Honey Baked Salmon

Name: Hot Honey Baked Salmon with Garlic Rice and Soy Fried Veg
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 3 unit(s) Garlic Clove**; 150 grams Basmati Rice; 2 unit(s) Salmon Fillets; 80 grams Mangetout; 80 grams Sliced Mushrooms; 15 milliliter(s) Soy Sauce; 50 grams Hot Sauce; 15 grams Honey; ½ tbsp Oil for Cooking; 300 milliliter(s) Water for the Rice; 30 grams Butter; 2 tbsp Water for the Sauce; 2 tbsp Mayonnaise

with Garlic Rice and Soy Fried Veg

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Salmon is a delicate and flavoursome fish, perfect for absorbing the flavour of the hot honey in this recipe. Paired with garlicky rice and soy fried mangetout and mushrooms, it's a real catch!

Tags:

Pescatarian

•New

•Climate Conscious

Allergens:

Pesce

•Gluten

•Soja

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.

Total30 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

3 unit(s)

Garlic Clove**

150 grams

Basmati Rice

2 unit(s)

Salmon Fillets

(Contains: Pesce)

80 grams

Mangetout

80 grams

Sliced Mushrooms

15 milliliter(s)

Soy Sauce

(Contains: Gluten, Soja)

50 grams

Hot Sauce

15 grams

Honey

Not included in your delivery

½ tbsp

Oil for Cooking

300 milliliter(s)

Water for the Rice

30 grams

Butter

2 tbsp

Water for the Sauce

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)3250 kJ

Energy (kcal)777 kcal

Fat41.3 g

of which saturates12.2 g

Carbohydrate76.2 g

of which sugars10.8 g

Protein30.3 g

Salt2.5 g

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

Utensils

•Garlic Press

•Lid

•Baking Tray

•Medium Bowl

•Large Frying Pan

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

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

Pop a deep saucepan (with a tight-fitting lid) on medium heat with the oil (see pantry for amount). Once hot, add half the garlic and stir-fry for 1 min.

Stir in the rice until coated, 1 min. Add 1/4 tsp salt and the water for the rice (see pantry for amount) 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).

Meanwhile, lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper, then rub to coat.

When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

While the salmon roasts, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the mangetout and mushrooms to the pan and stir-fry until tender, 5-6 mins.

Add the remaining garlic and stir-fry until fragrant, 30 secs.

Stir in the soy sauce until evaporated, 1 min. Transfer the cooked veg to a bowl and cover to keep warm.

When everything's nearly ready, clean out the (now empty) frying pan and pop back on medium heat.

Add the hot sauce, honey, butter and water for the sauce (see pantry for both amounts) and stir vigorously until the butter has melted and the sauce is piping hot, 1-2 mins. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.