Sweet chilli baked salmon

Salmon is best cooked medium, but if you pre­fer it well-done, cook a fur­ther few min­utes un­til it is to your lik­ing.

Auckland City Harbour News - - OUT & ABOUT -

This recipe is su­per sim­ple and full of flavour! It brings you a per­fect taste bal­ance with sweet ‘n’ spicy salmon ac­com­pa­nied by a zesty batch of greens.

450g bone­less salmon fil­lets (skin on)

2 ta­ble­spoons GF mild sweet chilli sauce

Zest of lemon (op­tional)

1 lemon

2 ta­ble­spoons roughly chopped pars­ley leaves and stalks

Pre­heat oven to 220 de­grees Cel­sius. Line an oven tray with bak­ing pa­per. Bring a large pot of salted wa­ter to the boil.

Cook pota­toes and cau­li­flower in pot of boil­ing wa­ter 14 to 16 min­utes, un­til very soft. Drain and mash with but­ter and milk un­til smooth. Sea­son to taste with salt and pep­per.

Trim ends off broc­col­ini and green beans; pat salmon dry with pa­per tow­els, re­move any re­main­ing pin bones and cut into 4-5 pieces; cut zested lemon into wedges.

Ar­range salmon, skin-side­down, on pre­pared tray. Sea­son with salt. Evenly coat with sweet chilli sauce and sprin­kle over lemon zest (if us­ing). Bake for 7 to 8 min­utes (de­pend­ing on thick­ness), or un­til just cooked through.

When salmon has 5 min­utes’ cook time re­main­ing, heat a driz­zle of oil and but­ter in medium fry-pan on high heat. Stir-fry broc­col­ini and green beans for 2 to 3 min­utes, or un­til just ten­der. Add lemon zest (if us­ing) and sea­son with salt and pep­per.

To serve, di­vide potato cau­li­flower mash be­tween plates and top with sweet chilli salmon. Serve greens and a lemon wedge on the side and sprin­kle with pars­ley.

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