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.
(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)
Red Thai Style Paste
(Contains Soya, Wheat)
Not included in your delivery
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.