Go to all recipes
Honey-glazed salmon with charred clementine salsa

Honey-glazed salmon with charred clementine salsa


The wintery clementine salsa cuts through the richness of the salmon in this easy, gluten free dinner recipe

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    2748kj 653kcal
  • Fat
    Med 29%
  • Saturates
    Low 17%
  • Sugar
    Low 23%
  • Salt
    Low 3%

% of adult’s reference intake | Carbohydrates per serving : 81g


  • 160g Co-op basmati rice
  • 4 clementines, peeled and cut into rings
  • 1 tbsp Co-op extra virgin olive oil
  • ½ red pepper, cut into 1cm chunks
  • ½ small garlic clove, crushed
  • ½ x 25g pack coriander, finely chopped
  • Juice of ½ lime
  • 1 red chilli, deseeded and finely chopped (optional)
  • 220g pack Co-op Scottish farmed salmon fillets
  • 1 tbsp Co-op Irresistible Fairtrade clear honey
  • Pinch of smoked paprika
  • 200g pack Co-op Tenderstem® broccoli, to serve


  1. Preheat the oven to 220°C/fan 200°C/Gas 7
  2. Cook the basmati rice according to the pack instructions
  3. Fluff with a fork, cover with a lid and set aside
  4. Heat a nonstick frying pan over a high heat
  5. When it starts to smoke, carefully arrange the clementine rings in one layer
  6. Cook for 1-2 mins on each side until charred, then chop.
  7. Put the clementine and any juices in a bowl and stir through half the oil, the pepper, garlic, coriander, lime juice and chilli (if using)
  8. Season then set aside
  9. Line a baking tray with greaseproof paper, then place the salmon fillets on top
  10. Drizzle with the honey and remaining oil, season, then sprinkle over the smoked paprika
  11. Roast for 12-15 mins until the fish is cooked through
  12. Meanwhile, bring a pan of water to the boil, add the broccoli and cook for 3-5 mins until tender. Drain well
  13. Serve the salmon fillets on the rice with a spoonful of the clementine salsa and a few stems of broccoli per person

Explore more recipes