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 & Chilli Salmon with Crunchy Salad & Black Rice
Tamari, honey, sesame, lime – all the good stuff that goes into a sticky Asian-style marinade for our responsibly-sourced salmon. Dished up with crunchy cucumber and carrot salad and nutty black rice: it’s an irresistible midweek meal.
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 1 handful of fresh coriander
- 100g black rice (Organic Black Rice)
- 4cm fresh ginger
- 1 midi cucumber
- 1 chilli
- 2 spring onion
- 25g honey (use half)
- 1 tbsp sesame oil (Sesame)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 unwaxed lime
- 2 salmon fillets (Fish)
- 2 carrot
- 1 garlic clove
Nutritional Information
Calories: 662
Protein: 39g
Carbs: 53g
Fat: 32g
Ingredients
- 1 handful of fresh coriander (use half)
- 1 tbsp sesame oil (use half) (Sesame)
- 1 midi cucumber (use half)
- 1 salmon fillet (Fish)
- 2 spring onion
- 1 unwaxed lime (use half)
- 1 chilli (use half)
- 25g honey (use a quarter)
- 4cm fresh ginger (use a quarter)
- 1 garlic clove (use half)
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 2 carrot
- 100g black rice (use half) (Organic Black Rice)
Nutritional Information
Calories: 712
Protein: 40g
Carbs: 64g
Fat: 33g
Honey & Chilli Salmon with Crunchy Salad & Black Rice
Tamari, honey, sesame, lime – all the good stuff that goes into a sticky Asian-style marinade for our responsibly-sourced salmon. Dished up with crunchy cucumber and carrot salad and nutty black rice: it’s an irresistible midweek meal.
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Cooking Instructions
Before you start
- Preheat oven to 240C / fan 220C / gas mark 9
- Bring a medium saucepan filled with salted water to a boil
- Pull out a small ovenproof dish, sieve, a small bowl, a large bowl, a peeler & a grater
Cook the rice
- Add the rice to the saucepan and boil for 30-35 mins, until cooked, then drain
Prep & make the marinade
- Finely grate the garlic and ginger. Thinly slice the spring onions. Deseed and thinly slice the chilli. Finely chop the coriander
- In the small bowl, combine the ginger, garlic, spring onion, tamari, the half pack of honey, half the sesame oil, the juice from half the lime, half the coriander, half the chilli and 3 tbsp water (1 1/2 tbsp for 1 person)
Roast the salmon
- Place the salmon, skin-side up, into the small ovenproof dish and roast for 10 mins
- After 10 mins pour the marinade over the fish, then return to the oven and roast for a further 10 mins, until cooked through
Salad time
- Meanwhile, peel the carrots into ribbons. Thinly slice the cucumber into 1/2cm half-moons
- Add both to the large bowl, along with the remaining sesame oil, remaining coriander the juice from the remaining lime and a pinch of salt
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the salmon between plates, with the rice and salad alongside. Spoon over any remaining sauce from the dish
- Garnish with the remaining chilli (for those who'd like it)
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