Glazed Vietnamese Salmon & Veggie Rice

Name: Glazed Vietnamese Salmon & Veggie Rice with Pickled Carrot Salad & Coriander
Total time: 25 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 1 sachet Coriander; 1 packet Sweet Chilli Sauce; 280 g Salmon; 1 Cucumber; 1 packet Mixed Salad Leaves; 1 Carrot; 1 packet Sweet Soy Seasoning; 1 packet Garlic Paste; 1 packet Broccoli & Cauliflower Rice Mix; 1 drizzle olive oil; ¼ cup vinegar (rice wine or white wine); 2 tsp low sodium soy sauce

with Pickled Carrot Salad & Coriander

Recipe Development TeamUpdated on October 30, 2026

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Calories

:

533 kcal

Protein

:

33.3g protein

Total

:

25 minutes

Difficulty

:

Easy

Under 40g carbs

Allergens:

Fish
Wheat
Gluten
Soy
Gluten
May contain traces of allergens

Succulent Vietnamese-style salmon in a sweet chilli glaze are served over a bed of fluffy rice, accompanied by a tangy pickled carrot salad that adds a refreshing crunch. A sprinkle of fresh coriander ties it all together, creating a vibrant bowl of bold flavours and contrasting textures.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Coriander

1 packet

Sweet Chilli Sauce

280 g

Salmon

(Contains: Fish)

1

Cucumber

1 packet

Mixed Salad Leaves

1

Carrot

1 packet

Sweet Soy Seasoning

(Contains: Wheat, Gluten, Soy)

1 packet

Garlic Paste

1 packet

Broccoli & Cauliflower Rice Mix

Not included in your delivery

1 drizzle

olive oil

¼ cup

vinegar (rice wine or white wine)

2 tsp

low sodium soy sauce

(Contains: Soy May be present: Gluten)

Nutrition

Energy (kJ)2230 kJ

Calories533 kcal

Fat28 g

of which saturates5.1 g

Carbohydrate16.8 g

of which sugars12.4 g

Dietary Fibre6.2 g

Protein33.3 g

Cholesterol1.1 mg

Sodium999 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

1

Using a vegetable peeler, peel carrot into ribbons. Slice cucumber into thin half-moons. • In a small bowl, combine the vinegar and a good pinch of sugar and salt. Add carrot to pickling liquid. Add enough water to just cover carrot. Set aside. • In a second small bowl, combine garlic paste, sweet chilli sauce (see ingredients) and the low sodium soy sauce.

2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • In the last minute of cook time, sprinkle with sweet soy seasoning (see ingredients) and add sweet chilli glaze, turning salmon to coat. • Transfer to a plate, spooning glaze from the pan over the salmon . Cover and rest for 5 minutes.
TIP: Patting the skin dry helps it crisp up in the pan!

3

• Wipe out frying pan, then return to medium-high heat with a drizzle of olive
oil.
• Add broccoli & cauliflower rice mix and cook until softened, 2-4 minutes.
• Season to taste with salt and pepper.

4

• Reserve some pickling liquid (1 tsp for 2 people / 2 tsp for 4 people), then drain pickled carrot. • In a medium bowl, combine mixed salad leaves, pickled carrot ribbons, cucumber, the reserved pickling liquid and a drizzle of olive oil. Season to taste. • Slice salmon. • Divide cauli & broc rice, Vietnamese salmonand pickled carrot salad between bowls. • Spoon over any remaining juices from the salmon and tear over coriander to serve. Enjoy!