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Plated meal

Honey Glazed Salmon with Apple, Spinach & Walnut Brown Rice

  • Seafood
  • Meat
  • Contains Nuts

Fresh, flaky salmon in a sweet and tangy glaze. Served with a warm apple and walnut brown rice salad.

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


  • 0.0 min

    Preheat the oven to 180C and boil the kettle to make the stock - you will need 500ml of water per stock cube.

  • 1.0 min

    Roughly chop the spinach and walnuts.

  • 2.0 min

    In a small bowl, mix together the apple cider vinegar, honey and correct amount of chicken stock*.

  • 3.5 min

    Discard of any excess stock and using the same saucepan, bring some water to the boil.

  • 4.0 min

    Season the salmon with salt and pepper.

  • 5.0 min

    Heat the olive oil in a frying pan over medium-high heat.

  • 5.5 min

    Add the rice to the boiling water and cook until tender (around 11mins).

  • 6.0 min

    Add the salmon to the frying pan, skin side down and cook until the skin is crisp.

  • 8.0 min

    Turn the salmon and cook until the salmon is golden on the other side.

  • 10.0 min

    Remove the salmon from the pan and place on a baking tray.

  • 11.0 min

    Brush with the honey glaze; place in the oven to bake. (5-10mins)

  • 12.0 min

    Drain the remaining oils from the frying pan and return to the heat.

  • 12.5 min

    Add the spinach to the pan and cook until just wilted; season with salt to taste.

  • 15.0 min

    Remove the salmon from the oven and generously brush the salmon with the glaze again; return to the oven.

  • 16.0 min

    Drain the rice.

  • 17.0 min

    In a large bowl, add the rice, wilted spinach and walnuts.

  • 17.5 min

    Finely chop the apple and add to the rice bowl.

  • 18.5 min

    Toss the rice bowl until well combined. Lightly season to taste.

  • 19.0 min

    Distribute the rice among serving plates.

  • 20.0 min

    Remove the fish from the oven when cooked through and serve atop the rice.

  • 21.0 min

    Drizzle any remaining glaze on the salmon and serve.

  • Ingredients

    Olive Oil

    2 tablespoons per person


    finely chopped



    Fresh Spinach

    coarsly chopped

    Long-Grain Brown Rice

    Chicken Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 30ml per person, each cube makes 500ml.


    Apple Cider Vinegar

    Salmon Fillet

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