Honey-Glazed Spiced Salmon & Currant Rice
with Cherry Tomato Salad & Garlic Sauce
- Fish
- Sesame
- Eggs
- Milk
- Soy
- May contain traces of allergens
- Crustaceans
- Molluscs
- Gluten
- Milk
- Soy
- Wheat
- Eggs
Vibrant veggies and Middle Eastern spices combine to create this rich and colourful bowl. From the sweet currants in the rapid rice, to the succulent honey-glazed salmon and garlic sauce, there’s so much to love in this meal tonight!
Ingredients
1
Cucumber
1 packet
Snacking Tomatoes
1 packet
Mint
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs)
1 sachet
Middle Eastern Seasoning
1 packet
Baby Spinach Leaves
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat)
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk)
1 packet
Microwavable Basmati Rice
(Contains: Soy May be present: Eggs)
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• Roughly chop cucumber.
• Halve snacking tomatoes.
• In a medium bowl, combine tomatoes, cucumber and a drizzle of olive oil
and vinegar.
- Pat salmon dry with paper towel and season both sides.
- Heat a large frying pan over medium-high heat with a drizzle of olive oil.
- When oil is hot, cook salmon and Middle Eastern seasoning, skin-side down first, until just cooked through, 2-4 minutes each side.
- Add garlic paste and cook until fragrant, 1 minute. Remove pan from heat. Add the honey, turning salmon to coat. Transfer to a plate and cover to keep warm.
TIP: Patting the skin dry helps it crisp up in the pan!
• Meanwhile, microwave basmati rice until steaming, 90 seconds. Toss in baby
spinach leaves and currants. Divide between serving bowls.
- Divide Middle Eastern spiced salmon and cucumber tomato salad between bowls with currant rice.
- Tear over mint leaves and serve with a dollop of garlic sauce. Enjoy!
