Lemon and chilli salmon

Kapi-Mana News - - COMMUNITY COOKBOOK -

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).

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