Lemon Sesame Salmon with Veggie Rice & Broth

Serving size

1 person 2 people 4 people

Ingredients

1 salmon fillet (Fish)
1 tbsp tamari (use half) (Soya)

(Water, Soybeans, Salt, Spirit Vinegar)
2 tbsp Asian paste (use half) (Soya)

(Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
1 tsp black sesame seeds (use half) (Sesame)
2 spring onion
1 pepper (use half)
1 unwaxed lemon (use half)
1 tbsp cornflour (use half)
80g sugar snap peas (use half)
0.5 tsp shichimi togarashi (use half) (Sesame)

(crushed red chillies, orange peel, black sesame seed, white sesame seed, sansho pepper, ginger, nori)
25g honey (use half)
1 vegetable stock cube (use a quarter) (Celery)

(Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
250g steamed brown basmati rice (use half)

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)

Allergens

Contains: Fish, Soya, Celery, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	126Kcal	658Kcal
	526kJ	2752kJ
Fat	5.7g	30g
of which saturates	1.1g	5.6g
Carbohydrates	11g	59g
of which sugars	3.7g	19g
Protein	7.6g	40g
Salt	0.61g	3.2g
Fibre	1.7g	8.9g

Ingredients

1 vegetable stock cube (Celery)

(Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
1 tbsp tamari (Soya)

(Water, Soybeans, Salt, Spirit Vinegar)
1 pepper
2 spring onion
2 salmon fillets (Fish)
1 tsp black sesame seeds (Sesame)
1 unwaxed lemon
2 tbsp Asian paste (Soya)

(Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
25g honey
80g sugar snap peas
1 tbsp cornflour
250g steamed brown basmati rice

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
½ tsp shichimi togarashi (Sesame)

(crushed red chillies, orange peel, black sesame seed, white sesame seed, sansho pepper, ginger, nori)

Allergens

Contains: Fish, Soya, Celery, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	130Kcal	663Kcal
	542kJ	2772kJ
Fat	5.9g	30g
of which saturates	1.1g	5.8g
Carbohydrates	12g	59g
of which sugars	3.8g	19g
Protein	7.7g	39g
Salt	0.84g	4.3g
Fibre	1.8g	9.0g

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Ready in 20 High protein Low sat fat

Lemon Sesame Salmon with Veggie Rice & Broth

Prep time: 0 mins

Total time: 15 mins

Cuisine: Asian

Food group: Fish

Sustainably caught salmon, coated in lemon zest and sesame seeds, simmers in a warming broth. Flavoured with umami tamari, sweet honey and zingy lemon. Stir in crunchy peppers and sugar snaps for veg. Cornflour for a thick moreish soup. Brown rice to soak up all the delicious juices.

Cooking Instructions

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.

Dissolve the cornflour in a medium saucepan with 50ml water. Crumble in the stock cube then top up with 450ml hot water (250ml for 1 person). Heat the pan to medium-high heat and bring to a boil.
Cut the pepper into 2cm thick strips. Cut the spring onions into 2cm pieces. Add the veg to the broth, along with the Asian paste, tamari, honey and shichimi togarashi (to taste). Gently add the salmon and simmer for 8-10 mins, until cooked through.
With a slotted spoon, remove the fish from the broth and set aside on a plate. Add the rice and sugar snaps to the broth and simmer for 2-3 mins, until piping hot.
Zest the lemon over the salmon, then coat it with the sesame seeds. Halve the lemon then season the broth with the juice from half the lemon, a pinch of sea salt and black pepper.
Serve in bowls and top with the lemon sesame salmon. Garnish with the remaining lemon, cut into wedges.