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.
Honey Tamari Salmon with Veggie Egg Fried Rice
This spread is packed with all the Asian flavours you love. Sizzle fluffy brown rice with sugar snap peas, cabbage and eggs. Plenty of ginger and garlic and a drizzle of tamari, sesame oil and vinegar for oomph. Serve with crispy fillets of responsibly-sourced salmon to make it extra special.
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 2 tbsp sesame oil (Sesame)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 200g brown rice (100% Brown Rice)
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 4 salmon fillets (Fish)
- 25g honey
- 1 sweetheart cabbage
- 2 spring onion
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 egg (Eggs)
- 80g sugar snap peas
- 2 pepper
Nutritional Information
Calories: 684
Protein: 41g
Carbs: 54g
Fat: 34g
Honey Tamari Salmon with Veggie Egg Fried Rice
This spread is packed with all the Asian flavours you love. Sizzle fluffy brown rice with sugar snap peas, cabbage and eggs. Plenty of ginger and garlic and a drizzle of tamari, sesame oil and vinegar for oomph. Serve with crispy fillets of responsibly-sourced salmon to make it extra special.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 7
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a small bowl, an ovenproof dish & a large frying pan
Get the rice on & prep
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, trim and thinly slice the cabbage, along with the spring onions and peppers. Halve the sugar snap peas
Make the sauce & roast the salmon
- In the small bowl, mix together the honey, tamari and vinegar
- Place the salmon (skin-side down) into the ovenproof dish. Drizzle with 1/2 tsp oil and season with salt and pepper
- Roast for 15 mins, then pour half the sauce over the salmon and roast for a further 5 mins, until cooked through
Make the veggie fried rice
- Heat the large frying pan with the sesame oil on high heat. Once hot, add the cabbage, pepper and sugar snap peas and cook for 4 mins, until softening
- Add the ginger & garlic paste and half the spring onion. Cook for 2-3 mins, then add the cooked rice and remaining sauce. Season with salt and pepper. Toss to combine
Scramble the eggs
- Reheat the rice saucepan with 1/2 tsp oil on medium-high heat. Once hot, crack in the eggs, break up the yolks with a wooden spoon and cook for 1-2 mins, to scramble. Season to with salt and pepper
- Once cooked, stir the scrambled eggs into the veggie fried rice
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the veggie fried rice into bowls, topped with the salmon. Garnish with the remaining spring onion
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