Hot Honey Roast Salmon
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Hot Honey Roast Salmon

with Garlic Rice and Soy Fried Veg

Cereals containing gluten

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 Time30 minutes
Cooking time25 minutes


serving amount

3 unit(s)

Garlic Clove

150 grams

Basmati Rice

2 unit(s)

Salmon Fillets

(Contains Fish)

80 grams


80 grams

Sliced Mushrooms

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

50 grams

Hot Sauce

15 grams


Not included in your delivery

½ tbsp

Oil for Cooking

300 milliliter(s)

Water for the Rice

30 grams


2 tbsp

Water for the Sauce

2 tbsp



Nutritional information

Energy (kJ)3248 kJ
Energy (kcal)776 kcal
Fat41.3 g
of which saturates12.2 g
Carbohydrate76.2 g
of which sugars10.8 g
Protein30.3 g
Salt2.52 g
Always refer to the product label for the most accurate ingredient and allergen information.


Lidded saucepan
Baking Tray
Medium Bowl
Large Frying Pan



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 0.25 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 veg to a bowl and cover to keep warm.



When everything is nearly ready, clean out the (now empty) frying pan and pop it 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, pop it in a bowl of hot water for 1 min.


Share the rice between your serving bowls.

Top with the salmon and the stir-fried veg. 

Spoon the hot honey sauce over the salmon fillets. Drizzle over the mayonnaise (see pantry for amount) to finish.