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 conflict 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.
Baby Plum Tomatoes
Soy Sauce(ContainsCereals containing gluten, Soya)
Water for the Rice
Preheat your oven to 180°C. Halve the tomatoes and pop into a bowl. Season with black pepper. Roughly chop the coriander (stalks and all). Zest and halve the lime. Trim the bok choy then separate the leaves.
Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight fitting lid. Stir in the rice and 1/4 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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).
Line a baking tray with baking paper. Place the salmon skin-side down on the tray and season with salt and pepper. Drizzle over the honey and spread with a spoon to make sure the salmon is evenly covered. Sprinkle on the sesame seeds and keep to one side. We will bake the salmon when we take the rice off the heat. IMPORTANT: Wash your hands after handling raw fish.
Mix the soy, sesame oil (see ingredients for amount) and mirin into the tomatoes. Add a squeeze of lime juice, then taste and add more salt, pepper or lime juice if needed. Stir through the coriander and keep to one side. Once the rice has come off the heat, pop the salmon on the middle shelf of your oven and roast for 10-15 mins. IMPORTANT: The salmon is cooked when opaque all the way through.
Do any washing up, then when the salmon has 4-5 mins left in the oven, heat a splash of oil in a frying pan over medium high heat. When the oil is hot, add the bok choy and stir fry for 4-5 mins. Let it brown slightly then remove from the heat and get ready to serve!
Fluff the rice up with a fork and stir in the lime zest, season to taste with salt and pepper if needed. Share between your bowls and top with the bok choy. Carefully place the salmon fillet on top and finish by spooning the tomato salsa around the plate and over the fish. Enjoy!