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 1⁄2 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).
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.