Hot Honey Baked Salmon
with Garlic Rice and Soy Fried Veg
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!
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.
Ingredients
3 unit(s)
Garlic Clove**
150 grams
Basmati Rice
2 unit(s)
Salmon Fillets
(Contains: Fish)
80 grams
Mangetout
80 grams
Sliced Mushrooms
15 milliliter(s)
Soy Sauce
(Contains: Cereals containing gluten, Soya)
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
Utensils
Cooking Instructions and Tips
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.
Fluff up the garlic rice with a fork and share between your serving bowls.
Top with the salmon and soy stir-fried veg. Spoon the hot honey sauce over the salmon fillets.
Drizzle over the mayonnaise (see pantry for amount) to finish.
Enjoy!
