Sesame Coated Salmon
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Sesame Coated Salmon

Sesame Coated Salmon

with zesty rice and broccoli

This sesame sprinkled salmon is smothered in a tangy and slightly spicy Asian-inspired sauce. Zesty rice and perfectly charred broccoli round out a truly moreish meal.

Under 650 calories
Climate Conscious
Total Time35 minutes
Cooking Time30 minutes


Serving amount

200 grams


(Contains Fish)

1 sachet(s)

Sesame Seeds

(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)

1 sachet(s)

Red Thai Style Paste

150 grams

Jasmine Rice

1 unit(s)


1 sachet(s)

Ketjap Manis

(Contains Soya, Wheat)

3 unit(s)


2 sachet(s)


1 unit(s)


Not included in your delivery

to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)2714 kJ
Energy (kcal)649 kcal
Fat20.6 g
of which saturates3.6 g
Carbohydrate86.5 g
of which sugars14.6 g
Dietary Fiber0 g
Protein34.5 g
Cholesterol0 mg
Salt2.73 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Baking Sheet with Baking Paper
Pan with Lid
Pot with Lid


Boil the Rice
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
  • Stir in the rice and bring to the boil.
  • Once boiling, lower the heat to medium and cover with the lid. Leave to cook for 12 mins, then remove the pot from the heat.
  • Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
Bake the Salmon
  • Peel and grate the garlic (or use a garlic press).
  • Lay the salmon, skin-side down, onto a lined baking tray.
  • Drizzle with oil, add half the garlic and lightly season with salt and pepper. Rub to coat evenly. 
  • Scatter the sesame seeds over the top.
  • When the oven is hot, roast on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
Char the Broccoli
  • Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
  • Zest and quarter the lime.
  • Place a pan over medium-high heat with a drizzle of oil
  • Once hot, fry the broccoli for 2-3 mins, add the remaining garlic and cook for 30 secs. 
  • Add a splash of water and cover with a lid or some foil. Cook until tender, 4-5 mins.
Make the Sauce
  • Transfer the broccoli to a bowl and cover to keep warm.
  • Pop the pan back on medium-high heat. 
  • Stir 75ml water (double for 4p), red Thai paste, ketjap manis and honey into the pan.
  • Bring to the boil and cook until reduced by half, 3-5 mins.
  • Once reduced, remove from the heat. 

TIP: If your honey has hardened, pop the sachet in a bowl of hot water for 1 min.

Finishing Touches
  • Stir 1 tbsp butter (double for 4p) into the sauce. 
  • Season to taste with salt, pepper and a squeeze of lime juice. 
  • Add a splash of water to loosen the sauce if required.
  • Once ready, fluff up the rice with a fork and stir through the lime zest.
Garnish and Serve
  • Share the zesty lime rice between bowls.
  • Top with the sesame salmon, spooning over the sauce from the pan.
  • Serve the broccoli alongside.
  • Place any remaining lime wedges on the side for squeezing over.
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