Orange & Miso Glazed Salmon with Quinoa & Pan-steamed Greens

Serving size

1 person 2 people 4 people

Ingredients

1 tbsp furikake (Sesame)

(Black Sesame (48%), White Sesame (43%), Salted Shiso Leaf: (Red Shiso, Sea Salt, Ume Plum seasoning (Ume plum, sea salt)).)
180g Tenderstem broccoli
160g mangetout
160g quinoa

(Quinoa 100%)
6 radish
1 unwaxed lime
4 salmon fillets (Fish)
2 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
25g honey
8 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
60g 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)

Allergens

Contains: Sesame, Fish, Soya, Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	174Kcal	631Kcal
	728kJ	2638kJ
Fat	9.7g	35g
of which saturates	1.6g	5.8g
Carbohydrates	10g	37g
of which sugars	2.7g	9.8g
Protein	11g	42g
Salt	0.49g	1.8g
Fibre	2.0g	7.1g

Back

High protein 7 plants

Orange & Miso Glazed Salmon with Quinoa & Pan-steamed Greens

Prep time: 15 mins

Total time: 25 mins

Cuisine: Asian

Food group: Fish

Responsibly-sourced salmon is the star of the show: you'll coat it in an orange & miso marinade, then roast until flaky. 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

Preheat the oven to 240C / fan 220C / gas mark 9
Bring a large saucepan filled with salted water to a boil
Pull out a large frying pan, a large baking dish, a large bowl, a small bowl & a sieve

Marinate the salmon & pickle the radish

In the large bowl, combine the orange miso dressing, honey, tamari, half the ginger & garlic paste, 1 tsp oil, salt and pepper. Add the salmon and turn to coat
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. Set aside to pickle

Roast the salmon & cook the quinoa

Transfer the salmon to the large baking dish, drizzle with any remaining marinade and cover with foil or parchment paper. Roast for 20 mins, until cooked through
Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain

Cook the greens

Trim the broccoli
Heat the large 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 1 tbsp water and steam for 1-2 mins, then add the remaining the ginger & garlic paste and cook for a further minute

Finish & plate up

Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
When ready, stir the pickling liquid through the quinoa
Serve the quinoa and greens into bowls, topped with the orange miso salmon. Drizzle over any remaining sauce from the baking dish over the salmon
Top with the pickled radish and the furikake. Garnish with the remaining lime, cut into wedges