The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 1 tsp black sesame seeds (Sesame)
- 2 salmon fillets (Fish)
- 90g Tenderstem broccoli
- 1 carrot
-
1 tbsp tamari (Soya)(water, soybeans, salt, spirit vinegar)
-
1 tbsp white miso paste (Soya)(White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 25g honey
- 80g sugar snap peas
-
1 tbsp rice vinegar(Rice Vinegar, Salt)
-
100g brown rice noodles(Brown Rice Flour, Water)
Allergens
Contains:
Sesame, Fish, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 161Kcal | 648Kcal |
| 672kJ | 2711kJ | |
| Fat | 7.1g | 29g |
| of which saturates | 1.3g | 5.3g |
| Carbohydrates | 14g | 58g |
| of which sugars | 4.7g | 19g |
| Protein | 10g | 41g |
| Salt | 0.46g | 1.9g |
| Fibre | 1.7g | 6.8g |
Ingredients
Ingredients
- 1 tsp black sesame seeds (use half) (Sesame)
-
100g brown rice noodles (use half)(Brown Rice Flour, Water)
- 1 carrot (use half)
-
1 tbsp rice vinegar (use half)(Rice Vinegar, Salt)
-
1 tbsp white miso paste (use half) (Soya)(White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 25g honey (use half)
- 80g sugar snap peas (use half)
-
1 tbsp tamari (use half) (Soya)(water, soybeans, salt, spirit vinegar)
- 90g Tenderstem broccoli (use half)
- 1 salmon fillet (Fish)
Allergens
Contains:
Sesame, Fish, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 161Kcal | 648Kcal |
| 672kJ | 2711kJ | |
| Fat | 7.1g | 29g |
| of which saturates | 1.3g | 5.3g |
| Carbohydrates | 14g | 58g |
| of which sugars | 4.7g | 19g |
| Protein | 10g | 41g |
| Salt | 0.46g | 1.9g |
| Fibre | 1.7g | 6.8g |
High protein
Low sat fat
Sticky Sesame Salmon with Brown Rice Noodles, Pickled Carrot & Miso Dressing
Savoury miso and tamari, sweet honey, and tangy pickled carrot – your favourite Asian flavours inspired this sustainably sourced salmon dish. We crust the fish with sesame and serve it atop a satisfying tangle of brown rice noodles, sugar snaps and broccoli.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a medium saucepan, a medium bowl, a small bowl, a sieve & a peeler
Roast the salmon & prep
- Place the salmon, skin-side down, onto the lined baking tray, drizzle with 1/2 tsp oil and season with salt and pepper. Roast for 10 mins
- Meanwhile, trim the broccoli and cut into thirds
- In the small bowl, combine 1 tbsp oil, tamari, miso and honey. Set aside
Finish roasting
- After 10 mins, add the sugar snaps and broccoli to the tray, drizzle with 1/2 tsp oil, salt and pepper. Roast for a further 10 mins, until the salmon is cooked through
- When the salmon has 5 mins remaining, drizzle each fillet with 1 tbsp of the dressing and cook for the remaining time
Pickle the carrot
- Peel the carrot into ribbons, then place into the medium bowl with the rice vinegar, half the sesame seeds and a pinch of salt. Toss to coat, then set aside to pickle
Cook the noodles
- Bring the medium saucepan filled with salted water to a boil
- Once boiling, add the noodles, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- When ready, remove the salmon from the tray and set aside. Add the noodles and three-quarters of the dressing to the veg tray and toss to combine. Return to the oven for 1 min, to warm through. Season to taste with salt
- Share the noodles between bowls, topped with the salmon. Sprinkle over the remaining sesame seeds and drizzle with the remaining dressing. Serve the salad alongside
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