For the sticky salmon

  • 4 salmon fillets
  • 2 tbsp hoisin sauce
  • 1 tbsp reduced salt soy sauce
  • 1 tbsp honey
  • 1 tbsp rice wine vinegar
  • 1 tsp fish sauce

For the salad

  • 3 tsp sesame oil
  • ½ large red cabbage, finely sliced
  • 100g kale
  • 4 carrots, peeled into ribbons
  • 1 pak choi, finely sliced
  • 1 tbsp rice wine vinegar
  • 1 tbsp reduced salt soy sauce
  • Juice of 1 lime
  • ½ tsp chilli flakes
  • 40g unsalted peanuts, roughly chopped


  1. 1

    Preheat the oven to 200°C/gas mark 7. Lay the salmon on a sheet of tin foil, then cover with another sheet and seal to form a parcel. Place in a roasting tray and cook in the oven for 10 minutes. Meanwhile, whisk together the rest of the salmon ingredients.

  2. 2

    Once the salmon is cooked, remove it from the oven and take off the top layer of foil. Spoon over the glaze and return to the oven for another 5 minutes until the salmon is cooked and the glaze is nice and sticky. Keep warm while you make the salad.

  3. 3

    Heat 1 tsp of the sesame oil in a large frying pan. Stir-fry the red cabbage and kale for 3-4 minutes, then add the carrots and pak choi. Stir-fry for another 1 minute. Mix together the remainder of the sesame oil, rice wine vinegar, soy sauce, lime juice and chilli flakes and pour over the vegetables. Remove from the heat.

  4. 4

    To serve, break up the salmon into bite-sized pieces and toss through the salad. Sprinkle with chopped peanuts and serve, or serve as pictured.

Nutritional Details

Each serving provides
  • Energy 1892kj 452kcal 23%
  • Fat 25.9g 37%
  • Saturates 4.7g 24%
  • Sugars 18.8g 21%
  • Salt 1.5g 25%

% of the Reference Intakes

Typical values per 100g: Energy 532kj/127kcal

Each serving provides

20.7g carbohydrate 7.6g fibre 30.3g protein

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