Glazed Salmon with Chinese Greens

What You Need


For the sauce: 

1tbsp Sesame Oil 

1tbsp Tamari Sauce 

2tsp Fish Sauce 

2tsp Rice Mirin 

1tsp Worcestershire Sauce 

1/2tsp MSG (optional)


3 Cloves Garlic 

1 Thumb Sized Piece of Ginger

2 Red Chillis 

1 Pack Tender Stem Broccoli 

3 Courgettes 

6 Leafs Cavelo Nero 

Handful Cashews (Optional)

For the Salmon: 

2 Fillets Salmon 

1tbsp Tamari Sauce 

3tsp Chili Oil 

1tsp Rice Mirin 

  1. Preheat the oven to 180c 
  2. Add all the Ingredients for the sauce to a bowl and mix together well 
  3. Slice the garlic finely, and chop up the ginger and chillis into small pieces 
  4. Chop the rest of the vegetables into small pieces 
  5. Add some sesame oil to a deep pan, on a medium heat, and add the garlic, ginger and chilli to it. Cook until it becomes fragrant 
  6. Add the rest of the vegetables and mix well, cook for 2 minutes and then add the sauce and cover with a lid 
  7. While this cooks, get a baking tray and wrap the salmon in tin foil – to create a parcel like effect 
  8. Mix together the liquid ingredients for the salmon and pour into the tin foil and seal closed at the top 
  9. Add the salmon to the oven for 15-20minutes (depending on the thickness) 
  10. Once the vegetables are cooked through, add the cashew nuts and remove from the heat 
  11. Add the a large spoonful of the vegetables to a plate and top with the cooked salmon 
  12. Enjoy! 


This vegan dish is packed full of flavour and is perfect for meal prep. 

Barenaked’s protein noodles are only 26 calories so work well for a light lunch 

This is the perfect healthy mid-week meal, its fresh, full of flavour and bursting with nutrients. 

We used Lao Gan Ma Crispy Chilli in Oil which is our tried and tested favourite chilli oil 

It is easily made nut free by omitting the cashew nuts, and substituted for sesame seeds for that extra crunch. 

Food is best shared: