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Sticky Thai flavoured salmon with crisp stir fried veg and black rice. Healthy and packed with flavour!


2 people

Total time

45 minutes






  • 2 salmon fillets
  • 1 large carrot
  • 6 baby leeks
  • 2 medium pak choi
  • 1 large red chili
  • 0.5 tbsp honey
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 0.5 inch fresh ginger
  • juice of half a lime


  1. Cook the black Thai rice for 30 minutes or to packet instructions.
  2. Mix all the the ingredients for the sauce together in a bowl. Coat the salmon with half the sauce.
  3. Chop the leeks, carrot and pak choi and stir fry with a little sesame oli for about 4-7 minutes. You want it to have a little crunch.
  4. Heat some oil in a frying pan on medium heat. Pan fry the salmon skin side down for 6-7 minutes basting the top with the sauce. Now add the rest of the sauce, turn the heat down and turn the salmon.
  5. Cook the fish for a further 5-6 minutes. Check the salmon is cooked, if not then cook for a few more minutes.
  6. Drain the rice and serve in the bowl adding the vegetables and salmon on top. Spoon over the remaining sticky sauce.
  7. Serve and enjoy!