Quick Sesame-Crusted Salmon
with Ginger-Soy Veggies
- Eggs
- Gluten
- Soy
- Sesame
- Fish
- Gluten(Wheat)
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
- Eggs
- Fish
The key to perfectly cooked salmon is crispy skin and a melt-in-your-mouth fillet, and you’ll get all that and more with this recipe. The veggies are brought to life with a classic soy and ginger combo too. Delish! *Keep an eye out...Due to recent sourcing challenges, we’ve replaced Asian greens with baby spinach, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 packet
jasmine rice
1 sachet
vegetable stock powder
1 knob
ginger
1
carrot
1 bag
green beans
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 sachet
mixed sesame seeds
(Contains: Sesame; )
1 packet
salmon
(Contains: Fish; )
1 bag
baby spinach leaves
1 packet
Japanese Dressing
(Contains: Soy, Sesame, Gluten(Wheat); May be present: Eggs, Fish)
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains: Gluten, Soy; )
1 tsp
sesame oil
(Contains: Sesame; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add jasmine rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12-14 minutes. • Drain, rinse with warm water and return to saucepan. Stir through vegetable stock powder.
• While rice is cooking, finely grate ginger. Thinly slice carrot into half-moons. Trim green beans and slice into thirds. Roughly chop baby spinach leaves. • In a small bowl, combine Japanese dressing and mayonnaise. Set aside. • In a shallow bowl, add mixed sesame seeds. Pat salmon dry with paper towel, drizzle with olive oil, then season with salt and pepper. Press salmon, skin-side down, into sesame seeds to coat.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness). Transfer to a plate to rest. • Wipe out the frying pan and return to a medium-high heat. Cook carrot, green beans and ginger with a dash of water, stirring, until just tender, 4-5 minutes. • Add baby spinach, soy sauce and sesame oil (if using) and cook until spinach is wilted, 1-2 minutes.
• Divide rapid rice between plates. • Top with ginger-soy veggies and sesame-crusted salmon. • Serve with Japanese mayo.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the sesame crust on the salmon, while some found the Japanese mayo and ginger-soy combo delicious.
- Ease of prep: Reviewers praised how quick and easy this meal was to make, even for those less confident with cooking salmon.
- Suggestions: Consider marinating the salmon in ginger, soy sauce, and honey for more flavour; some found lemon a nice addition.
- Next-day meals: Leftovers work well as a poke bowl for lunch, mashing salmon with veggies and rice.
- Texture: The crispy sesame-crusted skin added a satisfying crunch that many enjoyed.
