Lemon and chilli salmon
Salmon is one of the most nutritious types of fish that you can add to your diet.
LEMON AND SWEET CHILLI GRILLED SALMON WITH PEA AND BROCCOLI RICE
Pea and broccoli rice 3 cups steamed brown rice 1 head broccoli 4–5 handfuls baby spinach leaves 1 cup frozen peas, defrosted 1 teaspoon sesame oil Lemon and sweet chilli grilled salmon 600g salmon fillets, cut into 4–5 pieces 3 tablespoons sweet chilli sauce 3 tablespoons soy sauce 1 teaspoon sesame oil 2 cloves garlic, finely chopped Zest of 1 lemon Juice of 1⁄ a lemon
2 To serve 1⁄ cup chopped coriander leaves and
4 stalks 1⁄ a lemon, cut into wedges
2 Preheat oven to 220 degrees Celsius. Line an oven tray with baking paper. Bring a full kettle to the boil. Start by cooking the rice to go with the meal. While rice is cooking prepare vegetables; finely dice broccoli florets and about half the stalk; roughly chop spinach leaves. Set both aside. Pat salmon dry, remove any remaining pin-bones and arrange on prepared tray, skin side down. In a small bowl, mix sweet chilli sauce, soy sauce, sesame oil, garlic, lemon zest and juice together and spoon over salmon. Roast for 7–8 minutes or until just cooked through, depending on thickness (salmon is best served medium-rare).