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Sticky Honey and Soy Salmon

Sticky Honey and Soy Salmon

with Coconut Rice and Mango Salsa

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Tags:Spicy
Allergens:GlutenSoyaFish

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
1
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
1
2
3
4

2 unit(s)

Garlic

1 unit(s)

Mango

1 unit(s)

Coriander

1 unit(s)

Spring Onion

½ unit(s)

Chilli

½ unit(s)

Lime

1 unit(s)

Bok Choy

200 grams

Coconut Milk

150 grams

Jasmine Rice

1 unit(s)

Honey

1 unit(s)

Soy Sauce

(ContainsGluten, Soya)

2 unit(s)

Salmon Flllet

(ContainsFish)

Not included in your delivery

100 milliliter(s)

Water

1.5 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3238 kJ
Energy (kcal)774 kcal
Fat35.0 g
of which saturates20.0 g
Carbohydrate83 g
of which sugars19.0 g
Protein32 g
Salt1.08 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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1

Peel and grate the garlic (or use a garlic press). Using a peeler, peel the mango then stand it upright on your chopping board. Slice down either side of the stone to give you 2 'cheeks'. Slice any remaining flesh from the stone, then chop the mango into 1cm pieces. Discard the stone. Roughly chop the coriander (stalks and all).Trim the spring onions then slice thinly. Halve the chilli lengthways, deseed then finely chop. Zest and half the lime. Trim the root from the bok choy then thinly slice widthways.

2

Pour the coconut milk and water (see ingredients for amount) into a medium saucepan with a tight fitting lid, stir in the jasmine rice and 0.25 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

While the rice cooks, pour the olive oil (see ingredient list for amount) into a large bowl. Squeeze in the lime juice and season with salt and pepper. Mix together. Put the mango, spring onion, chilli (add less if you don't like spice) and coriander in the bowl and mix everything together to coat well and set aside.

4

Heat a drizzle of oil in a frying pan on high heat. Once hot add the bok choy and quickly stir-fry to soften, 2-3 mins. Stir in the garlic and cook for 1 minute. Remove from the pan to a bowl. Set aside for later - we'll add it to the rice once it's cooked!

5

In a small bowl, mix the honey and the soy, whisk with a fork to combine. Heat the same frying pan on high heat and add a drizzle of oil. Season the salmon on both sides with salt and pepper. Lay the salmon into the pan, skin-side down, lower the heat to medium and fry until the skin is crisp, 6-8 mins. Turn and cook on the other three sides for 1-2 mins each side. IMPORTANT: The salmon is cooked when opaque in the centre. Around 30 seconds before the salmon is done, drizzle the salmon with honey and soy and glaze in on all sides.

6

Fluff up the rice with a fork and stir through the lime zest and the cooked bok choy. Divide the rice between plates and top with the sticky salmon fillet and any sauce left in the pan. Divide the salsa between the plates evenly. Enjoy!