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Sesame Crusted Salmon

Sesame Crusted Salmon

with Jasmine Rice and Asian Tomato Salsa

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Allergens:FishSesameCereals containing glutenSoya

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.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

125 grams

Baby Plum Tomatoes

1 bunch(es)

Coriander

½ unit(s)

Lime

1 unit(s)

Pak Choi

150 grams

Jasmine Rice

2 unit(s)

Salmon Fillet

(ContainsFish)

1 sachet

Honey

15 grams

Sesame Seeds

(ContainsSesame)

1 sachet

Soy Sauce

(ContainsCereals containing gluten, Soya)

½ sachet

Sesame Oil

(ContainsSesame)

1 sachet

Mirin

Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2658 kJ
Energy (kcal)635 kcal
Fat22.0 g
of which saturates4.0 g
Carbohydrate78 g
of which sugars14.0 g
Protein31 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Cutting board
Knife
Zester
Saucepan
Measuring Cups
Lid
Baking Sheet with Baking Paper
Frying Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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).

3

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.

4

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.

5

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!

6

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!