Lime, Chilli & Ginger Glazed Salmon July 24, 2017

 

If you want a meal that’s not only delicious but healthy for the whole family then have a look at this recipe by Nadia Lim. Check out the original post here.

Lime, chilli and ginger goes brilliantly with rich salmon. The sugars in the sweet chilli caramelize to create a glaze that tastes amazing, especially when countered with the sour lime and zingy ginger!

This is the ultimate quick, colourful and healthy dinner. It will become a favourite mid-week dinner quick fix in your household. Serve the salmon with bok choy or any Asian green tossed with sesame oil and soy sauce and some steamed rice for a well balanced meal. You can make this gluten-free easily by using tamari or gluten-free soy sauce, and lower in carbs by swapping out the white rice for cauliflower rice.

INGREDIENTS

Lime and chilli glazed salmon

  • salmon fillets (skin on) 2 x 150g
  • sweet chilli sauce 1 tablespoon
  • lime finely grated zest and juice of 1
  • soy sauce 2 teaspoons (GF if required)
  • ginger 1 inch, sliced thinly and cut into matchsticks

Bok Choy and rice

  • oil 1 tablespoon (e.g. peanut or canola)
  • bok choy 2, chopped
  • garlic 2 cloves, crushed
  • soy sauce a dash (GF if required)
  • sesame oil a dash
  • steamed rice 1 cup

METHOD

Preheat oven to 220°C/430 Fahrenheit. Line an oven tray or dish with baking paper.

  1. Place salmon fillets (skin-side-down) on prepared tray. Mix sweet chilli, lime juice and zest, soya sauce and ginger and spoon over salmon. Bake for 6-7 minutes or until salmon is just cooked through (I prefer my salmon ever so slightly under-done)
  2. Heat oil in a wok or large fry pan on high heat. Wash bok choy and shake off most of excess water (leaving a few droplets of water on the leaves will help create steam to cook the vegetables evenly)
  3. Add bok choy and garlic, and stir-fry for 1-2 minutes until bok choy is bright green and tender. Turn off heat, add soy sauce and sesame oil and toss with bok choy.

 

  • Serve salmon with steamed brown or white rice and bok choy.

Tip: As soon as you see small white beads on the salmon, it is cooked. Be careful not to overcook it, in fact it is best slightly undercooked.

 

Categories: Recipes
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