Honey, Ginger & Sesame Baked Salmon with Peanut-Dressed Pak Choi, Broccoli & Grains

by Kate Brooke Green

[Gluten & dairy free]

Treat your family with a delectable dinner filled with the goodness of nature’s healthy Omega 3 fatty acid oils boosting brain function. The combination of honey, ginger and sesame is a delicious combo and works so well baked with a fresh piece of salmon. This is a bowl food dish, packed with wholesome seeds and grains, topped with quick pan-roasted broccoli, pak choi and spring onion, dressed in a sweet chilli, peanut and sesame sauce taken from the Mustard Family Foods frozen Dipping Sauce Box.

This versatile meal can easily be modified to a vegan meal by  swapping the salmon for sweet potato or if you are not in the mood for fish, you could use chicken. This recipe uses a grain mix of red rice, buckwheat and quinoa, but  these can be swapped for another grain of your choice or brown rice.


Kate Brooke Green




4 - 5

Prep Time

10 minutes

Cook Time

10 minutes


  • 4 Salmon fillets, skin on

  • Salt and cracked black pepper for seasoning 

  • 50ml Sesame oil

  • 2 tsp Honey 

  • 1 Tbsp Rice wine vinegar

  • 1cm Knob of fresh ginger grated 

  • 1 Bag Mustard Family Foods Bang Bang Sauce 

  • 2 Tbsp olive oil 

  • ½ Cucumber, halved, deseeded and 1cm sliced 

  • 1 Head of broccoli, cut into bite size florets 

  • 2 Pak choi, leaves separated

  • 1 Large handful of mange tout

  • 2 Spring onion 5mm sliced 

  • 12 Radish cut into 1/4trs 

  • 150g Mixed grain (red rice, quinoa & buckwheat) 

  • 30g Pumpkin & sunflower seeds 

  • 5 Lime Wedges


  1. Heat the oven to 200°C and line a baking tray with parchment paper.

  2. Place the sesame oil, honey, grated ginger and rice wine vinegar into a bowl, season with salt and cracked black pepper, mix with a spoon to combine.

  3. Place the salmon fillets into the sesame, honey and ginger mix. Carefully turn the salmon so they are evenly coated with the marinade.

  4. Bring a large pan of water to the boil and cook the pre-mixed grains according to pack instructions.
  5. Lay the salmon fillets skin side down onto the parchment-lined baking tray, cook in the pre-heated oven for 5 minutes.
  6. Heat the olive oil in a wok or large frying pan. When oil is hot, add broccoli florets and stir-fry, moving the broccoli in the pan to ensure it doesn’t burn. When the broccoli is cooked and slightly caramelised, add the pak choi leaves and mange tout to the pan, cooking for a further 2 minutes, then remove the pan from the heat.
  7. Check the mixed grains are cooked, then drain through a sieve. Stir through the pumpkin and sunflower seeds and season with salt and cracked black pepper.
  8. Remove the salmon from the oven and allow to cool slightly before flaking into large pieces.
  9. Shake the Mustard Family Foods Bang Bang Sauce well, then open and pour over the stir-fried broccoli, pak choi and mange tout to dress.
  10. Divide the cooked grains between 5 bowls, add the peanut-dressed broccoli, pak choi and mange tout, followed by the flaked salmon pieces.
  11. Serve with a wedge of lime and sprinkle over more pumpkin and sunflower seeds for extra crunch.

Recipe Note

Chef's Tips

If you have more time, allow the salmon to marinade in the sesame, honey and ginger mix for 1 hour; this will give the salmon more flavour. If the pan seems a little dry when cooking the broccoli florets, keep adding a splash of water to create steam; this will help the broccoli cook without burning.

Bang Bang Sauce Nutritionals:

From product page

Other Recipes

You may also enjoy using the Bang Bang Sauce to create Bang Bang Chicken, Bang Bang Prawn & Noodle Stir-fry, Asian Rice Noodle Salad.

Writer profile:Kate Brooke Green

After honing her skills at Westminster Kingsway, culinary competitions and the kitchens of many high-end restaurants, it was a drive for new challenges whilst fusing her talents of a fine art degree that led to moving into food and product development. Kate developed and launched many products with top retailers Waitrose and M&S, worked with established manufacturers, airline and food delivery services, as well as headed up food development at prominent restaurant groups such as The Ivy Collection.