Honey-Garlic Salmon
with Ginger-Soy Veggies and Garlic Rice- Fish
- Seafood/Fruit de Mer
- Soy
- Sulphites
- Wheat
- Milk
- Sesame
Tender salmon with a sweet honey-garlic drizzle, what could be better? Pair that with buttery garlic rice and aromatic stir-fried carrots and bok choy, and you've got a speedy, simple and satisfying meal! No need to fuss over this one!
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Fish, Seafood/Fruit de Mer)
4 tbsp
Honey-Garlic Sauce
(Contains: Soy)
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
1 tsp
Garlic Salt
160 g
Sweet Bell Pepper
¾ cup
Basmati Rice
113 g
Bok Choy, chopped
15 g
Ginger
1 tbsp
Black Sesame Seeds
(Contains: Sesame)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add rice, 1 1/4 cups water (dbl for 4 ppl) and half the garlic salt to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, peel, then mince or grate 2 tsp ginger (dbl for 4 ppl).Core, then cut pepper into 1/2-inch pieces. Pat salmon dry with paper towels. Season with pepper and remaining garlic salt.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers and bok choy. Cook, stirring often, until veggies are tender-crisp, 3-4 min. Add ginger and half the soy sauce. Season with salt and pepper, to taste. Cook, stirring often, until fragrant, 30 sec. Transfer veggies to a plate, then cover to keep warm.
Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then salmon, skin-side down. Cook until skin is crispy, 4-5 min. Flip and cook until salmon is cooked through, 2-3 min.** Remove the pan from heat. Transfer salmon to a plate. Carefully wipe the pan clean.
Add honey-garlic sauce and remaining soy sauce to the same pan, then return the pan to medium. Simmer, stirring often, until sauce thickens slightly, 30 sec. Remove the pan from heat.
Add half the sesame seeds and 1 tbsp butter (dbl for 4 ppl) to the pot with rice, then fluff rice with a fork until butter melts. If desired, gently remove and discard salmon skin. Divide rice and veggies between plates. Arrange salmon over top. Spoon honey-garlic drizzle over salmon. Sprinkle with remaining sesame seeds.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Customers loved the honey-garlic sauce, praising its sweet and savory balance; some found it too sweet and suggested adding optional spice.
- Ease of prep: Many found this recipe quick and easy to make, though some noted the salmon took longer to cook than expected.
- Suggestions: Consider adding more vegetables, especially green ones like broccoli; some recommend leaving bok choy whole for freshness.
- Portions: Several customers mentioned the salmon portions were too small; many desired more vegetables in the mix.
- Leftovers: Some noted the dish reheated well, with one mentioning it was even good cold for lunch the next day.
