Sweet Chilli Salmon (High-Protein, 20-Minute Dinner)
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4 salmon fillets (500g total)
- 1 tsp oil
- 1 tbsp ginger minced
- 1 tbsp garlic, minced
- 90 ml sweet chilli sauce
- 2 tbsp soy sauce
- 60 ml lime juice
- 60 ml water
- 1 spring onion, sliced
Method
- Add the oil to a non-stick pan and heat to a medium high heat. Place the salmon fillet skin side down in the pan and fry for 6 โ 8 minutes. Then flip and cook for another 2 minutes on the top. Remove the salmon from the pan and set aside.
- Add the garlic and ginger to the same pan and cook for 30 seconds. Then add the sweet chilli sauce, soy sauce, lime juice, and water and give it a good stir. Let the sauce simmer until it thickens.
- Add the salmon fillets back into the pan and use a spoon to coat the fillets in the sauce. Top with sliced spring onion and serve.