Sticky orange-glazed salmon
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Toby Scott
Sticky orange-glazed salmon
Orange, honey and soy make an easy but flavoursome glaze for salmon; ideal for midweek, or double up the recipe for a relaxed dinner party
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
599Kcal
Fat
24gr
Saturates
4gr
Carbs
61gr
Sugars
19gr
Fibre
4gr
Protein
32gr
Salt
2gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- zest of 1 orange, plus 3 tbsp juice
- 1 tbsp clear honey
- 1 tbsp dark soy sauce* or tamari
- ½ tbsp olive oil
- 1 medium onion, thinly sliced
- 250ml vegetable stock* (made using ½ stock cube)
- 100g basmati rice
- 1 x 240g pack of 2 salmon fillets, skin removed
- ½ x 30g pack coriander, chopped
- 1 x 80g pack pomegranate seeds
- 10g toasted flaked almonds
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Put the orange zest in a small pan with 2 tablespoons orange juice, the honey and soy. Stir together, then heat gently to combine. Increase the heat and reduce for 2-3 minutes to a sticky glaze. Set aside.
- Heat the oil in a medium pan and cook the onion over a medium heat for 6-8 minutes until softened and pale golden. Pour in the stock, add the rice and bring to the boil. Stir, then cover the pan and cook on a very low heat, undisturbed, for 15 minutes.
- After 5 minutes, put the salmon on a lined baking tray, brush with the glaze and bake for 10 minutes or until cooked through.
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Fluff up the rice with a fork and stir in 1 tablespoon of orange juice, the coriander, pomegranate and almonds. Season to taste and serve with the glazed salmon.
*Use tamari, not soy, and gluten-free stock, if required.Good to knowJuicy, jewel-like pomegranate seeds add a pop of colour and crunch to any meal and are also a source of vitamins and minerals, including powerful antioxidants.
