Orange & Miso Glazed 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.)
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)
8 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
25g honey

(100% Honey)
2 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
4 salmon fillets (Fish)
1 unwaxed lime
6 radish
160g quinoa

(Quinoa 100%)
160g mangetout
180g Tenderstem broccoli

Allergens

Contains: Fish, Mustard, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	150Kcal	605Kcal
	629kJ	2533kJ
Fat	8.4g	34g
of which saturates	1.4g	5.4g
Carbohydrates	9g	37g
of which sugars	2.4g	9.5g
Protein	9.7g	39g
Salt	0.5g	2.0g
Fibre	1.6g	6.6g

Back

High protein 6 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 shichimi togarashi.

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
Line a baking tray with parchment paper
Bring a large saucepan filled with salted water to a boil
Pull out a large frying pan, 2 small bowls & a sieve

Roast the salmon & pickle the radish

Place the salmon, skin-side down, onto the lined baking tray, drizzle with 1 tsp olive oil and season with salt and pepper. Bake for 15 mins
Halve the lime. Thinly slice the radishes, then add to a small bowl with the juice from half the lime and a pinch of salt. Set aside to pickle

Cook the quinoa & make the miso dressing

Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
In the other small bowl, combine the orange miso dressing, honey, tamari, half the ginger & garlic paste, salt and pepper
After 15 mins, pour the dressing over the salmon and return to the oven for a further 5 mins, until the fish is cooked through

Cook the greens

Trim the broccoli
Heat the large 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 and steam for 1-2 mins, then add the remaining 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 tray over the salmon
Top with the pickled radish and the togarashi (for those who'd like the heat). Garnish with the remaining lime, cut into wedges