Salmon and spring onion salad recipe

  • Serves 4
  • 30 mins to prepare and 15 mins to cook
  • 520 calories / serving
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Try this Asian-inspired salmon and rice dish for an easy midweek dinner. Salmon is marinaded in a sticky honey and soy glaze that caramelises under the grill, and served with rice and a crisp, zingy spring onion salad with a bold chilli and sesame dressing.

  1. Combine the marinade ingredients in a large bowl. Add the salmon fillets and set aside to marinate for at least 30 mins in the fridge. Put a few ice cubes in a bowl and fill with cold water. Add the shredded spring onions and set aside for 30 mins.
  2. Meanwhile, whisk the soy, sesame oil, honey, rice vinegar and chillies together in a bowl. Set aside.
  3. Around 15 mins before you serve, cook the rice to pack instructions.
  4. Preheat the grill to high. Transfer the salmon fillets to a lightly greased baking tray, discarding the excess marinade, then grill for 4 mins, turn and grill for another 2-4 mins until cooked though.
  5. Fluff up the rice with a fork, divide between 4 plates and top each with 2 salmon halves. Drain the spring onions and shake to remove excess water. Add to the dressing bowl with the sesame seeds and toss to coat. Spoon the spring onions onto each plate and drizzle with the dressing to serve.

Tip: You could cut a 500g boneless half side of salmon into 8 rather than buying individual fillets.

See more Salmon recipes

  • Ingredients

  • 100g spring onions, trimmed and finely shredded lengthways
  • 2 tbsp reduced-salt soy sauce
  • 1 tbsp sesame oil
  • 2 tsp clear honey
  • 1 tbsp rice vinegar or white wine vinegar
  • ¼ tsp crushed chillies
  • 200g basmati rice
  • vegetable oil, for greasing
  • 2 x 260g packs boneless salmon fillets, halved lengthways
  • 1 tbsp sesame seeds, toasted
  • For the marinade

  • 1 tbsp reduced-salt soy sauce
  • 2 tsp white wine vinegar
  • ½ tsp sesame oil
  • 2 tsp clear honey
  • ½ garlic clove, crushed
  • Energy 2185kj 520kcal 26%
  • Fat 22g 32%
  • Saturates 3g 16%
  • Sugars 4g 4%
  • Salt 1.1g 19%

of the reference intake
Carbohydrate 46.3g Protein 37.1g Fibre 0.7g

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