Sweet Chilli Salmon Fillet Bowl
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Sweet Chilli Salmon Fillet Bowl

with Soy Glazed Pak Choi and Smacked Cucumber Salad

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 Time
Cooking time


serving amount

2 unit(s)

Salmon Fillets

(Contains Fish)

48 grams

Sweet Chilli Sauce

1 unit(s)

Baby Cucumber

15 milliliter(s)

Rice Vinegar

15 grams

Sambal Paste

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

1 unit(s)

Pak Choi

1 unit(s)

Steamed Basmati Rice

Not included in your delivery

2 tbsp



Nutritional information

Energy (kJ)2255 kJ
Energy (kcal)539 kcal
Fat19.7 g
of which saturates3.8 g
Carbohydrate29.5 g
of which sugars25.6 g
Protein27.6 g
Salt3.42 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Chopping Board
Medium Bowl
Large Frying Pan



a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Lay the salmon fillets, skin-side down, onto a lined baking tray. Drizzle over half the sweet chilli, then season with salt and pepper.

c) 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. The fish is cooked when opaque in the middle.


a) Meanwhile, trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.

b) In a medium bowl, combine the cucumber, rice vinegar, sambal and half the soy sauce (see pantry for amount). Season with salt and pepper then set aside.


a) Trim the pak choi, then thinly slice widthways. Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Add the pak choi, honey (see pantry for amount) and the remaining soy sauce and stir-fry until just soft, 3-4 mins.

c) Meanwhile, cook the rice according to pack instructions.

d) Once the salmon is cooked, divide the rice between your serving bowls and top with the pak choi, cucumber and salmon in sections. Drizzle the remaining sweet chilli over the salmon to finish.


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