The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Garlic Herb Salmon & Fragrant Rice Salad
Responsibly-sourced salmon Fillets are sizzled to perfection and pepped up with a honey herb marinade. Serve over a bed of brown rice, with fresh herbs, spicy chilli paste, carrots and cabbage. It's a real feast: tuck in everybody!
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 2 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 4 salmon fillets (Fish)
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 1 handful of fresh coriander
- 1 sweetheart cabbage
- 2 tsp brazilian spice blend (Roasted Garlic Powder, Onion Powder, Smoked Paprika, Red Bell Pepper, Black Pepper, Chilli Powder, Turmeric Powder, Cumin Powder, Parsley, Citric Acid, Sea Salt)
- 1 pepper
- 25g honey
- 1 onion
- 200g brown rice (brown rice (100%))
- 2 carrot
Nutritional Information
Calories: 680
Protein: 37g
Carbs: 54g
Fat: 35g
Garlic Herb Salmon & Fragrant Rice Salad
Responsibly-sourced salmon Fillets are sizzled to perfection and pepped up with a honey herb marinade. Serve over a bed of brown rice, with fresh herbs, spicy chilli paste, carrots and cabbage. It's a real feast: tuck in everybody!
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas 7
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted boiling water to a boil
- Pull out a small bowl, a large frying pan, a grater & a sieve
Get started
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain. Return to the pan and set aside
- In the small bowl, mix the garlic herb paste, honey and 1 tbsp oil. Season with salt and pepper, then set your dressing aside
- Coarsely grate the carrots. Finely slice the onion
- Trim and finely slice the cabbage. Dice the pepper into 1cm squares
Salmon time
- Heat the large frying pan with 1 tsp oil on a medium-high heat. Once hot, add the salmon, skin-side down, and cook for 3 mins, flip, and cook for another 3 mins, until golden
- Transfer to the baking tray, spread over half the dressing, then bake in the oven for a further 15 mins, until cooked through
Make the rice salad
- Reheat the empty frying pan on medium-high heat with 1 tbsp oil. Once hot, add all the veg and cook for 4-6 mins until softening
- Roughly chop half the coriander and pick the remaining leaves from the stalks
- Add the Brazilian spice mix, chopped coriander and cooked rice to the pan. Cook together for 1 min
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Stir the chilli paste and 1 tbsp water into the remaining dressing
- Serve the rice on plates and place the salmon on top
- Drizzle over the remaining dressing and garnish with the remaining coriander leaves
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