Sticky Honey and Soy Salmon
with Coconut Rice and Mango Salsa
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Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Garlic Clove
1
Mango
1
Coriander
1
Spring Onion
½
Red Chilli
½
Lime
1
Pak Choi
200
Coconut Milk
150
Jasmine Rice
15
Honey
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
2
Salmon Fillets
(Contains Fish)
Not included in your delivery
1.5
Olive Oil
100
Water
Nutritional information
Instructions
Peel and grate the garlic (or use a garlic press). Using a peeler, peel the mango then stand it upright on your chopping board. Slice down either side of the stone to give you 2 'cheeks'. Slice any remaining flesh from the stone, then chop the mango into 1cm pieces. Discard the stone. Roughly chop the coriander (stalks and all).Trim the spring onions then slice thinly. Halve the chilli lengthways, deseed then finely chop. Zest and half the lime. Trim the root from the bok choy then thinly slice widthways.
Pour the coconut milk and water (see ingredients for amount) into a medium saucepan with a tight fitting lid, stir in the jasmine rice and 0.25 tsp of salt, cover with the lid and bring to the boil on medium high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
While the rice cooks, pour the olive oil (see ingredient list for amount) into a large bowl. Squeeze in the lime juice and season with salt and pepper. Mix together. Put the mango, spring onion, chilli (add less if you don't like spice) and coriander in the bowl and mix everything together to coat well and set aside.
Heat a drizzle of oil in a frying pan on high heat. Once hot add the bok choy and quickly stir-fry to soften, 2-3 mins. Stir in the garlic and cook for 1 minute. Remove from the pan to a bowl. Set aside for later - we'll add it to the rice once it's cooked!
In a small bowl, mix the honey and the soy, whisk with a fork to combine. Heat the same frying pan on high heat and add a drizzle of oil. Season the salmon on both sides with salt and pepper. Lay the salmon into the pan, skin-side down, lower the heat to medium and fry until the skin is crisp, 6-8 mins. Turn and cook on the other three sides for 1-2 mins each side. IMPORTANT: The salmon is cooked when opaque in the centre. Around 30 seconds before the salmon is done, drizzle the salmon with honey and soy and glaze in on all sides.
Fluff up the rice with a fork and stir through the lime zest and the cooked bok choy. Divide the rice between plates and top with the sticky salmon fillet and any sauce left in the pan. Divide the salsa between the plates evenly. Enjoy!
