Tamari, honey, sesame, lime – all the good stuff goes into a sticky Asian marinade for our sustainably sourced salmon. Dished up with crunchy cucumber and carrot salad, and vibrant black rice, this sticky Asian salmon courtesy of Mindful Chef is an irresistible midweek meal.

INGREDIENTS – Serves 2

• 2 x carrot
• 1 red chilli
• 1 handful of fresh coriander
• 1 baby cucumber
• 1 garlic clove
• 4cm fresh ginger
• 25g honey (use half)
• 1 lime
• 2 spring onion
• 100g black rice
• 2 salmon fillets (skin on) 
• 1 tbsp sesame oil (use half) 
• 2 tbsp tamari

METHOD

1. Preheat oven to 200C / fan 180C / gas mark 6. Boil a kettle. Heat a large saucepan filled with salted boiling water on a high heat. Add the rice and boil for 30-35 mins, until cooked, then drain.
2. Halve the lime. Make the marinade; add the tamari, 2 tsp honey and 1/2 tbsp sesame oil to a bowl with 3 tbsp cold water and the juice from half the lime. Finely chop or crush the garlic. Finely chop or grate the ginger. Thinly slice the chilli (remove the seeds for less heat). Roughly chop the coriander. Thinly slice the spring onion. Add the garlic, ginger, spring onion, chilli (to taste) and half the coriander to the bowl, then mix.
3. Place the salmon on a lined baking tray and pour over the marinade. Bake for 12-15 mins, until cooked through.
4. Meanwhile, peel the carrot, then continue peeling to make ribbons. Slice the ribbons into long, thin strips (or use a julienne peeler or spiralizer if you have one). Thinly slice the cucumber into half-moons. Place the carrot and cucumber in a bowl, season with a pinch of sea salt, then stir together with the remaining coriander.
5. Serve the sticky salmon with the rice and carrot salad. Finish with a squeeze of lime juice. Garnish with any leftover chilli.

Mindful Chef has recently launched a street food range and in signature Mindful Chef-style, all recipes offer nutritionally balanced, nourishing meals; free from refined carbs, gluten and dairy, and with no additives. Only available until the 29th May.

Discover more here.