Sticky Honey-Soy Salmon & Sesame Fries

Name: Sticky Honey-Soy Salmon & Sesame Fries with Pea Pod Salad & Garlic Aioli
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 280 g Salmon; 1 sachet Crispy Shallots; 1 packet Garlic Aioli; 2 Garlic; 1 packet Japanese Dressing; 1 packet Mixed Salad Leaves; 1 sachet Mixed Sesame Seeds; 1 packet Pea Pods; 2 Potato; 1 Spring Onion; 1 drizzle olive oil; 1 tbs honey; 2 tbs soy sauce (or gluten-free tamari soy sauce); ½ tbs rice wine vinegar (or white wine vinegar)

with Pea Pod Salad & Garlic Aioli

Recipe Development TeamUpdated on June 15, 2026

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Calories

779 kcal

Protein

39.3g protein

Preparation Time

30 minutes

Difficulty

Easy

Allergens:

Fish
Eggs
Gluten
Sesame
Soy
Wheat
Sulphites
May contain traces of allergens
Crustaceans
Molluscs
Almond
Cashew
Fish
Eggs
Milk
Brazil nut
Gluten
Hazelnut
Macadamia
Peanuts
Pecan
Pine nut
Pistachio
Soy
Walnut
Wheat

When honey, soy sauce and a hot pan collide, you get these deliciously caramelised salmon. Serve with a crunchy pea pod salad and sesame-sprinkled fries, perfect for soaking up any extra sauce.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

280 g

Salmon

(Contains: Fish May be present: Crustaceans, Molluscs.)

1 sachet

Crispy Shallots

1 packet

Garlic Aioli

(Contains: Eggs)

Garlic

1 packet

Japanese Dressing

(Contains: Gluten, Sesame, Soy, Wheat May be present: Almond, Cashew, Fish, Eggs, Milk.)

1 packet

Mixed Salad Leaves

1 sachet

Mixed Sesame Seeds

(Contains: Sesame May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)

1 packet

Pea Pods

Potato

Spring Onion

Not included in your delivery

1 drizzle

olive oil

1 tbs

honey

2 tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains: Soy)

½ tbs

rice wine vinegar (or white wine vinegar)

(Contains: Sulphites)

Nutritional Values

Calories779 kcal

Energy (kJ)3260 kJ

Fat54.5 g

of which saturates8.7 g

Carbohydrate41.1 g

of which sugars19.5 g

Dietary Fibre7 g

Protein39.3 g

Sodium1290 mg

Potassium25.7 mg

Calcium1 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. Place on a lined oven tray. Drizzle with olive oil, sprinkle with mixed sesame seeds and season with salt. Toss to coat. • Spread out in a single layer. Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the fries between two trays.

• Meanwhile, finely chop garlic. • In a medium bowl, combine garlic, soy sauce, honey and rice wine vinegar. Add salmon, turning to coat. • Trim sugar snap peas, then thinly slice lengthways. Thinly slice spring onion. Set aside.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Using tongs, pick up salmon and let excess marinade drip back into bowl. Cook the salmon, skin-side down, until just cooked through, 2-4 minutes each side. In the last minute of cook time, add the remaining marinade. Simmer until slightly reduced, 30 seconds.

• Divide salmon, sesame fries and sugar snap pea salad between plates. Spoon any remaining glaze from pan over the salmon. • Top with a dollop of garlic aioli. Sprinkle with crispy shallots and remaining spring onion to serve. Enjoy!