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Easy prep

Orange & Soy Glazed Salmon

with Wafu Dressed Slaw

Cooking time

20 minutes




910 /serving

You can never go wrong with a classic soy-glazed salmon, but tonight we’re going the extra mile by adding in a nuance of tangy-sweet orange, accentuated by zesty ginger and a drop of honey. You’ll serve the mouthwatering results with rice and a creamy wafu-tossed red cabbage, carrot and radish slaw. Not only is this meal quick to make and good for you, but it’s also really, really pretty to look at, with rich jewel tones and lots of texture. Make sure you tag us in your pics.

We will send you:

  • 2 Salmon fillets
  • 100g Shredded red cabbage
  • 60g Sliced radishes
  • 100g Julienned carrots
  • 15ml Minced garlic
  • 1 Scallion
  • 15ml Ginger paste
  • 165g White rice
  • 30ml Soy sauce (low sodium)
  • 60ml Orange sauce
  • 14g Honey
  • 45ml Wafu sauce

Contains: Egg, Salmon, Sesame Seeds, Soy, Sulphites, Wheat

You will need:

Medium pot
Medium pan (non-stick if possible)
Salt & pepper
Total Fat
37 g
Saturated Fat
6 g
1030 mg
Total Carbs
103 g
26 g
39 g
5 g
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Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Start the salmon
While the rice cooks, in a medium pan (non-stick if possible), heat a drizzle of oil on medium-high. Pat the salmon dry with paper towel; season with S&P. Add the salmon to the pan and cook, 2 to 3 minutes on the first side, until browned.
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Make the sauce
While the salmon cooks, in a small bowl, combine the ginger, garlic, honey, soy sauce and orange sauce.
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Finish the salmon
Flip the salmon* and add the orange sauce mixture. Cook, spooning the sauce over the salmon, 2 to 3 minutes, until the salmon is cooked through and thoroughly glazed with the sauce. Remove from the heat and transfer the glazed salmon to a plate.
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Finish & serve
Cut off and discard the root end of the scallion; thinly slice. In a large bowl, combine the cabbage, carrots and radishes. Add the wafu sauce and toss to combine; season with S&P to taste. Divide the rice between your plates. Top with the salmon, spooning any remaining glaze over the fish. Garnish with as many of the sliced scallions as you’d like. Serve the slaw on the side. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.