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Sticky Chinese Five Spice Salmon with Brown Rice & Ginger Greens
Responsibly-sourced salmon is coated in sweet honey, umami tamari and fragrant five spice, then roasted until deliciously sticky. On the side? Nutty Tenderstem broccoli, leafy pak choi and crunchy mangetout, infused with ginger and garlic, and fluffy brown rice to soak up all that flavour.
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 100g rice (brown) (use half) (100% Brown Rice)
- 1 salmon fillet (Fish)
- 1 tsp Chinese five-spice (use half) (Cassia, Fennel, Ginger, Star Anise, Clove)
- 25g honey (use half)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 unwaxed lime (use half)
- 1 pak choi (use half)
- 90g Tenderstem broccoli (use half)
- 80g mangetout (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tsp sesame seeds (use half) (Sesame)
Nutritional Information
Calories: 662
Protein: 41g
Carbs: 59g
Fat: 30g
Ingredients
- 100g rice (brown) (100% Brown Rice)
- 90g Tenderstem broccoli
- 1 pak choi
- 2 salmon fillets (Fish)
- 1 tsp Chinese five-spice (Cassia, Fennel, Ginger, Star Anise, Clove)
- 25g honey
- 1 unwaxed lime
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 80g mangetout
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tsp sesame seeds (Sesame)
Nutritional Information
Calories: 662
Protein: 41g
Carbs: 59g
Fat: 30g
Sticky Chinese Five Spice Salmon with Brown Rice & Ginger Greens
Responsibly-sourced salmon is coated in sweet honey, umami tamari and fragrant five spice, then roasted until deliciously sticky. On the side? Nutty Tenderstem broccoli, leafy pak choi and crunchy mangetout, infused with ginger and garlic, and fluffy brown rice to soak up all that flavour.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a medium frying pan, a small bowl, a sieve & a grater
Cook the rice & prep the marinade
- Add the rice to the saucepan and simmer for 25-30 mins, until cooked, then drain
- Zest and halve the lime
- In the small bowl, combine half the five spice, the tamari, honey, juice from half the lime, half the ginger & garlic paste and a pinch of salt and pepper
Finish the prep
- Meanwhile, trim and cut the broccoli into thirds. Trim and cut the pak choi into bite-sized pieces
Roast the salmon
- Lay the salmon, skin-side up, onto the lined baking tray. Coat with a pinch of the remaining five spice, 1 tsp oil, salt and pepper. Roast for 15 mins
- After 15 mins, pour the sauce over the salmon, turn to coat and roast for a further 5 mins, until cooked through
Fry the veg
- Meanwhile, heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the broccoli and mangetout and cook for 2-3 mins, until golden. Season with salt and pepper
- Add the pak choi and remaining ginger & garlic paste and cook for 1 min. Add 2 tbsp water (1 tbsp for 1 person) and steam for 2-3 mins, until soft
Plate up
- When ready, return the rice to the pan and stir through the lime zest and a pinch of salt and pepper
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the salmon between plates, wit the rice and veg alongside. Sprinkle with the sesame seeds and serve with the remaining lime, cut into wedges
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