"You wouldn’t believe this salmon dish takes ten minutes! Just fry it up with pak choi (a winning combo), then drizzle honey, ginger, soy and lime dressing over the top. Ready-to-heat brown rice finishes the dish off, proper tasty!"
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.4 g||6.3 g|
|Protein||6.7 g||30.8 g|
|Salt||0.61 g||2.8 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Heat a large wide-based pan (preferably non-stick) with 1/2 tbsp [1 tbsp] vegetable oil over a high heat
Once hot, add the salmon fillets and cook for 2-3 min on each side or until cooked through
Note: Please make sure you cook your fish thoroughly (until piping hot!) as cooking equipment varies
While the salmon is cooking, heat a separate large, wide-based pan (preferably non-stick) with 1/2 tbsp [1 tbsp] vegetable oil over a high heat
Cut the base off the pak choi and chop roughly
Squeeze the pouch[es] of steamed brown basmati rice to separate the grains
Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot
Tip: If you're cooking two pouches, pop them in together but increase the microwave cook time accordingly
Once the pan is hot, add the pak choi with a pinch of salt and cook for 2-3 min or until wilted
Meanwhile, cut the lime[s] in half
Combine the ginger paste, soy sauce, honey and the juice of 1/2  lime in a small bowl – this is your soy & honey sauce
Once the salmon is cooked, add the soy & honey sauce to the salmon pan and cook for 1 min or until slightly thickened
Slice the red chilli[es] into rounds
Chop the remaining lime into wedges
Serve the heated brown basmati rice with the salmon and pak choi to the side
Drizzle with any remaining soy & honey sauce
Garnish with the sesame seeds, chilli rounds and lime wedge and dig in