Orange & Miso Salmon with Quinoa & Pan-steamed Greens

Serving size

1 person 2 people 4 people

Ingredients

½ tsp shichimi togarashi

(Orange Peel, Cayenne Pepper, Szechuan Pepper, Golden Linseed, Brown Linseed, Blue Poppy Seeds, Black Pepper, Ginger, Wakame, Rapeseed oil.)
2 x 260g Hot Smoked Salmon (Fish)

(salmon (99%), salt (1%))
4 tsp ginger & garlic paste

(Garlic, Ginger, Rapeseed Oil, Sea Salt. )
3 radish
15ml hot honey

(honey, chilli extract)
1 unwaxed lime
30g orange, miso and ginger dressing (Mustard, Soya)

(Sunflower Oil, Water, White Wine Vinegar, Wheat Free Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Miso Paste (Water, Soybean, Rice, Salt), Orange Juice Concentrate, Ginger, Dijon Mustard (Water, Mustard Seeds, Spirit Vinegar, Salt), Orange Zest, Garlic Puree, Xanthan Gum)
80g quinoa

(Quinoa 100%)
180g Tenderstem broccoli
80g mangetout

Allergens

Contains: Fish, Mustard, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	160Kcal	640Kcal
	670kJ	2677kJ
Fat	8.6g	34g
of which saturates	1.0g	3.9g
Carbohydrates	10g	40g
of which sugars	3.0g	12g
Protein	11g	44g
Salt	0.57g	2.3g
Fibre	2.2g	8.7g

Ingredients

0.5 tsp shichimi togarashi (use half)

(Orange Peel, Cayenne Pepper, Szechuan Pepper, Golden Linseed, Brown Linseed, Blue Poppy Seeds, Black Pepper, Ginger, Wakame, Rapeseed oil.)
1 x 130g Hot Smoked Salmon (Fish)

(salmon (99%), salt (1%))
80g quinoa (use half)

(Quinoa 100%)
30g orange, miso and ginger dressing (use half) (Mustard, Soya)

(Sunflower Oil, Water, White Wine Vinegar, Wheat Free Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Miso Paste (Water, Soybean, Rice, Salt), Orange Juice Concentrate, Ginger, Dijon Mustard (Water, Mustard Seeds, Spirit Vinegar, Salt), Orange Zest, Garlic Puree, Xanthan Gum)
15ml hot honey (use half)

(honey, chilli extract)
1 unwaxed lime (use half)
3 radish
4 tsp ginger & garlic paste (use half)

(Garlic, Ginger, Rapeseed Oil, Sea Salt. )
80g mangetout (use half)
180g Tenderstem broccoli (use half)

Allergens

Contains: Fish, Mustard, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	148Kcal	634Kcal
	617kJ	2654kJ
Fat	7.8g	33g
of which saturates	0.9g	3.8g
Carbohydrates	9g	40g
of which sugars	2.9g	13g
Protein	10g	44g
Salt	0.53g	2.3g
Fibre	2.1g	9.1g

Back

Ready in 20 High protein 6 plants Low sat fat

Orange & Miso Salmon with Quinoa & Pan-steamed Greens

Prep time: 15 mins

Total time: 20 mins

Cuisine: Japanese

Food group: Fish

Responsibly-sourced hot-smoked salmon is the star of the show: you'll coat it in an orange & miso marinade for the perfect blend of flavours. Dish it up alongside fluffy quinoa, tenderstem broccoli and sugar snaps - pan-steamed and flavoured with fragrant ginger & garlic. Finish with bright pickled radish, for a pop of colour, and a sprinkle of furikake.

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.

Before you start

Bring a medium saucepan filled with salted water to a boil
Pull out a medium frying pan, a medium bowl, a small bowl, a grater & a sieve

Cook the quinoa & pickle the radish

Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
Meanwhile, zest and halve the lime. Thinly slice the radishes, then add to the small bowl with the juice from half the lime and a pinch of salt

Make the miso orange dressing & marinate the salmon

In the medium bowl, combine the orange & miso dressing, lime zest, honey, half the ginger & garlic paste, 1/2 tsp olive oil, salt and pepper
Transfer the salmon to a plate. Spoon over half the orange miso dressing

Steam the greens

Trim the broccoli
Heat the medium frying pan with 1 tsp olive 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 1 tbsp water (1/2 tbsp water) and steam for 1-2 mins, then add the remaining the ginger & garlic paste and cook for a further minute, until the broccoli is soft

Plate up

When ready, stir the radish pickling liquid through the quinoa
Share the quinoa and greens between bowls, topped with the orange miso salmon. Drizzle over the remaining marinade. Top with the pickled radish and the togorashi. Serve with the remaining lime, cut into wedges