© J Sainsbury plc 2020
Sweet chilli salmon
If you are looking for a healthier, delicious, and simple recipe to get more fish and vegetables into your diet, this sweet chilli salmon recipe is a pretty fine way, that’s as good a simple midweek supper as it is a lunch. This recipe works great with other meaty fish, and the vegetables can be tweaked to whatever is in season.
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Ready in 35 minutes
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Cooking time 20 minutes
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Prep time 15 minutes
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Serves 4
Two of your 5 a day
Ingredients
- 4 salmon fillet portions, approx 150g each
- 1-2 red chilli, finely chopped
- 3 cloves garlic, finely chopped
- 1 tbsp soy sauce
- 2 tsp honey
- Juice from ½ juicy lime
- Juice and zest from ½ orange
To serve
- 1 tbsp vegetable oil
- 200g tender stem broccoli, thinly sliced
- 2 medium carrots, peeled and sliced into ribbons (approx 250g)
- 200g mangetout, or use fine green beans, trimmed
- Small bunch spring onion, thinly sliced
- 2 garlic cloves, peeled and finely sliced
- 1 tbsp dark soy sauce
- Juice from ½ juicy lime
- Juice from ½ orange
- A sprinkle of sesame seeds
Method
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1
Preheat oven to 200°C
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2
Season the salmon with salt and ground pepper. Place on a baking tray
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3
Combine the soy, chilli, garlic, honey, lime and orange and brush over the salmon
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4
Bake for about 10-15 minutes or until salmon is just cooked through, stirring back into the juices a few times to glaze all over
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5
While the salmon is cooking Heat the oil in a large nonstick frying pan or wok and stir fry the broccoli and carrots for 2 minutes. Add the mangetout, spring onion and garlic to the pan and stir fry for 2 minutes more
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6
Pour over the soy sauce and citrus juice and toss with the vegetables until they are lightly coated. Divide between four plates or wide bowls
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7
Top with the salmon and any juices. Sprinkle with a pinch of sesame seeds. Serve straight away.
