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Recipe of the Week: Honey-Soy Glazed Salmon with Wasabi Mash

If you didn’t order this recipe but fancy giving it a try, you can cook it at home with this recipe card. Let us know what you think on Facebook or Twitter – we love hearing from you!

Wasabi, soy and sesame seeds are some of the most famous and recognisable ingredients from Japanese cuisine. Here, they’re combined with delicious fresh fish, mashed potatoes and grilled courgettes. It’s classic British meets traditional Japanese and the result is a real treat. The sweet, salty honey-soy-ginger glaze turns into a wonderful pan sauce in the oven that’s heaven drizzled over the mash and vegetables. Be careful of any green stuff hanging about on your plate though: it’s undiluted wasabi and one of the spiciest substances known to man or woman! 

  • Kcal/fat/prot: 497 / 24g / 33g (/pers) 
  • Origin: Japan 
  • Prep time: 40 min 

Ingredients for 2 (for 4):

  • 2 (4) Salmon fillets
  • 2 (4) Courgettes
  • 1 tbsp (2 tbsp) Rice vinegar
  • 15g (30g) Ginger
  • 1 (2) Pot of honey
  • 500g (1kg) Potatoes
  • 1 tbsp (2 tbsp) Wasabi paste
  • 1 tbsp (2 tbsp) Sesame seeds
  • 4 (8) Sachets of soy sauce 

You need: Salt, Pepper, Vegetable oil, Milk and Butter 


  1. Preheat the oven to 200°C (180°C for fan-assisted ovens). Peel the ginger and chop finely. Cut the courgettes into quarters lengthwise and chop into pieces (approx. 3cm)
  2. Combine the ginger with the rice vinegar, soy sauce and all of the honey to make the marinade. Add the salmon to an oven-proof dish and pour in the marinade. Put in the fridge for 10 min or until step 5
  3. Boil a kettle. Peel the potatoes and cut them all to roughly equal size (approx. 3cm chunks). Add the potatoes and salt (optional) to a pot of boiling water and boil for 15 min or until you can pierce them easily with a fork
  4. Meanwhile, put a small pan on medium-high heat. Once the pan is hot, add the sesame seeds and toast for 3 min
  5. Remove the salmon from the fridge. Put in the oven 10-12 min or until the salmon is just cooked. Tip: it will keep cooking once removed, so be careful not to overdo it!
  6. Add 2-3 tbsp of vegetable oil to a pan on a medium-high heat. Once the oil is hot, add the courgette and cook for 3 min on each side. Season to your taste with salt and pepper
  7. Drain the potatoes and return to the pot over a low heat, Add 60ml (120ml) of milk and a knob of butter (optional). Mash the potatoes. Add the wasabi paste and mix through (careful, adjust the amount to your preferred hotness). Season to your taste with salt and pepper
  8. Plate the mashed potato with the salmon on top. Sprinkle with sesame seeds. Serve with the courgettes