Double Ginger-Glazed Salmon & Citrus Green Bean Toss
with Asian Chilli Dressing & Spring Onion
Calories
:
779 kcalProtein
:
58.9g proteinTotal
:
15 minutesDifficulty
:
EasyAllergens:
- Fish
- Soy
- Sesame
- Gluten
- May contain traces of allergens
Bring a burst of sunshine to your dinner table this winter with a salad that’s ready to enjoy in just 15 minutes. Succulent salmon fillets are glazed in fragrant ginger and seared to perfection, then nestled amongst sweet orange wedges, green beans and a punchy Asian chilli dressing for a delicious meal that really hits the spot.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 packet
Ginger Paste
560 g
Salmon
(Contains: Fish)
1 packet
Mixed Salad Leaves
1 packet
Asian Chilli Dressing
(Contains: Soy)
½
Orange
2 packet
Green beans
1
Spring Onion
Not included in your delivery
1 drizzle
olive oil
½ tsp
sesame oil
(Contains: Sesame)
1 tsp
honey
½ tbs
soy sauce
(Contains: Soy May be present: Gluten)
Nutrition
Energy (kJ)3260 kJ
Calories779 kcal
Fat52.1 g
of which saturates9.5 g
Carbohydrate18.3 g
of which sugars16.4 g
Dietary Fibre4.2 g
Protein58.9 g
Cholesterol2.2 mg
Sodium513 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
1
- Peel and thinly slice orange into wedges. • Trim and roughly chop green beans. Thinly slice spring onions.
- In a small bowl, combine ginger paste, the sesame oil, honey and soy sauce. Set aside.
2
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook green beans, tossing regularly, until tender, 4-5 minutes. Transfer to a large bowl to cool slightly
3
- Pat salmon dry with paper towel and season both sides. Wipe out pan and return to medium-high heat with a drizzle of oil.
When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. - Remove pan from heat, add the ginger-sesame mixture, gently turning fish to coat.
TIP: Patting the skin dry helps it crisp up in the pan!
TIP: Cook in batches if your pan is getting crowded.
4
- To the bowl with the beans, add mixed salad leaves, orange, half the spring onions and Asian chilli dressing. Season to taste.
- Divide mandarin salad and ginger glazed salmon between plates.
- Top with remaining spring onions. Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: The salmon and citrus salad were highlights, with reviewers noting the salad was more flavourful than it looked.
- Suggestions: Consider lightly cooking or briefly wilting the spring onion if you find raw spring onion leaves a strong aftertaste.
