Lemon and chilli salmon

Salmon is one of the most nu­tri­tious types of fish that you can add to your diet.

The Tribune (NZ) - - COMMUNITY COOKBOOK - NA­DIA LIM IN AS­SO­CI­A­TION WITH MY FOOD BAG

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 1⁄2 a lemon

To serve 1⁄4 cup chopped co­rian­der leaves and stalks 1⁄2 a lemon, cut into wedges

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).

Recipe courtesy of My Food Bag.

This lemon and sweet chilli sauce is de­li­cious and easy to make and it would be tasty on grilled chicken too. Place broc­coli and peas in amedium, heat-proof bowl. Pour over boil­ing wa­ter and set aside for 4–5 min­utes un­til bright green and just ten­der. Drain and add to steamed rice, along with spinach and se­same oil. Fluff up with a fork un­til spinach has wilted slightly. Sea­son to taste. To serve, di­vide pea and broc­coli rice and salmon be­tween plates and spoon over any re­main­ing sauce from oven tray. Gar­nish with co­rian­der and serve with a lemon wedge to squeeze over just be­fore eat­ing.

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