Sesame salmon, mango & spicy dressing

A perfectly balanced composition of black sesame, pan-fried salmon, crunchy fresh veg, and sweet juicy mango. Served on brown rice with a tangy lime, honey and chilli dressing. Always a customer favourite.

We deliver all this

  • 1/2 tbsp oil
  • 1 lime
  • 1 mango
  • 1 red chilli
  • 1 tbsp sesame oil
  • 1 tbsp tamari
  • 2 spring onions
  • 2 tsp black sesame seeds
  • 2 tsp honey
  • 2 x 150g salmon fillet (skin off)
  • 60g radishes
  • 80g brown rice
  • 80g mangetout
  • Medium handful of fresh coriander


1031 calories • 144g carbs • 35g fat • 46g protein


Fish, Sesame, Soya







1. Boil a kettle. Rinse the brown rice and place in a saucepan with 400ml boiling water and a pinch of sea salt. Simmer for 20-25 mins.

2. Trim the mangetout and slice in half lengthways. Thinly slice the radishes into small batons and finely slice the spring onions, removing the root end. Roughly chop the coriander. Peel and de-stone the mango and cut into small 1cm cubes.

3. Place the black sesame seeds on a plate with a pinch of sea salt. Coat the salmon fillets in this mix and press into the salmon so the sesame seeds stick to the salmon on all sides.

4. Heat a frying pan with 1/2 tbsp oil on a medium heat and cook the salmon fillets for 10 mins, turning occasionally, until cooked through and turning golden brown. In the last 2 mins of cooking, add the mangetout to the pan.

5. To make the spicy dressing; finely chop the red chilli (remove the seeds for less heat). In a small bowl, mix the red chilli with the tamari, sesame oil, honey and the juice from the lime.

6. When the rice is cooked, drain then place in a bowl and stir through half of the dressing, spring onion, radishes, mango, coriander and cooked mangetout.

7. Spoon the spicy vegetable rice into two warm bowls. Flake the salmon into bite-sized pieces and arrange on top. Drizzle over the remaining dressing.

Recipe for two people, halve the ingredients for one person