The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
15ml hot honey (use half)
- 180g Tenderstem broccoli (use half)
-
1 tbsp white miso paste (use half) (Soya)
-
2 tbsp Asian paste (use half) (Soya)
- 1 handful of fresh coriander (use half)
- 1 salmon fillet (Fish)
- 2 spring onion
- 1 unwaxed lime (use half)
- 1 chilli (use half)
- 1 garlic clove (use half)
- 1 carrot
-
100g black rice (use half)
Fish, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 125Kcal | 627Kcal |
| 524kJ | 2621kJ | |
| Fat | 5.3g | 27g |
| of which saturates | 0.9g | 4.7g |
| Carbohydrates | 11g | 56g |
| of which sugars | 4.2g | 21g |
| Protein | 8.1g | 40g |
| Salt | 0.23g | 1.2g |
| Fibre | 2.1g | 10g |
Ingredients
Ingredients
- 180g Tenderstem broccoli
-
15ml hot honey
-
1 tbsp white miso paste (Soya)
-
2 tbsp Asian paste (Soya)
- 1 garlic clove
- 1 carrot
- 2 salmon fillets (Fish)
- 1 unwaxed lime
- 2 spring onion
- 1 chilli
-
100g black rice
- 1 handful of fresh coriander
Fish, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 127Kcal | 601Kcal |
| 532kJ | 2516kJ | |
| Fat | 5.6g | 26g |
| of which saturates | 1.0g | 4.6g |
| Carbohydrates | 11g | 51g |
| of which sugars | 3.4g | 16g |
| Protein | 8.4g | 40g |
| Salt | 0.24g | 1.1g |
| Fibre | 1.9g | 9.1g |
Miso Chilli Salmon with Black Rice, Tenderstem & Pickled Carrot Salad
Miso, honey, chilli, lime – all the good stuff that goes into a sticky Asian-style marinade for our responsibly-sourced salmon. Dished up with crunchy carrot salad, roast tenderstem and nutty black rice: it’s an irresistible midweek meal.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat oven to 240C / fan 220C / gas mark 9
- Bring a medium saucepan filled with salted water to a boil
- Pull out a medium ovenproof dish, sieve, a small bowl, a large bowl, a peeler & a grater
Cook the rice
- Trim the broccoli
- Add the rice to the saucepan and boil for 30-35 mins, until cooked
- In the final 3-4 mins, add the broccoli and cook for the remaining time, until tender, then remove from the pan with tongs. Drain the rice
Prep & make the marinade
- Finely grate the garlic. Thinly slice the spring onions. Deseed and thinly slice half the chilli, finely dice the remaining. Finely chop the coriander
- In the small bowl, combine the garlic, spring onion, miso, hot honey, Asian paste the juice from half the lime and 3 tbsp water (1 1/2 tbsp for 1 person)
Roast the salmon
- Place the salmon, skin-side up, into the small ovenproof dish and roast for 10 mins
- After 10 mins, pour the marinade over the fish, then return to the oven and roast for a further 10 mins, until cooked through
Salad time
- Meanwhile, peel the carrots into ribbons and add to the medium bowl, along with half the coriander, the juice from the remaining lime and a pinch of salt
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the salmon between plates, with the rice, broccoli and salad alongside. Spoon over any remaining sauce from the dish
- Garnish with the remaining chilli (for those who'd like it) and coriander
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