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.
Orange & Miso Glazed Salmon with Quinoa & Pan-steamed Greens
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.
High protein
7 plants
Serving size
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)
Nutritional Information
Calories: 631
Protein: 42g
Carbs: 37g
Fat: 35g
Orange & Miso Glazed Salmon with Quinoa & Pan-steamed Greens
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.
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Cooking Instructions
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
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