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.
Cooking Instructions
Before you start
- Preheat the 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, a sieve, a small bowl, a large bowl, a peeler & a grater
1
Cook the rice
- Add the rice to the saucepan and boil for 30-35 mins, until cooked, then drain
2
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)
3
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
4
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
5
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)