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Marinated and grilled salmon
Sticky, citrussy salmon with a chilli kick
Sticky, citrussy salmon with a chilli kick
Serves 6
Cooks In20 minutes plus marinating time
DifficultySuper easy
Nutrition per serving
Calories 357 18%
Fat 18.4g 26%
Saturates 3.2g 16%
Sugars 13g 14%
Salt 1.62g 27%
Protein 34.9g 70%
Carbs 13.6g 5%
Fibre 0.2g -
Of an adult's reference intake
Ingredients
- 2 sticks of fresh lemongrass
- 1 bunch of fresh coriander , (30g)
- 5cm piece of fresh ginger
- 4 cloves of garlic
- ½ x small bottle of low-salt dark soy sauce
- 1 large salmon fillet , (about 1kg), ask your fishmonger, scaled and pin-boned, from sustainable sources
- 4 tablespoons runny honey
- 2 red chillies
- 4 spring onions
- 2 limes
Method
- Bash up your lemongrass. Pick the coriander leaves and finely slice the stalks. Peel and finely grate the ginger and garlic.
- Mix the lemongrass, coriander stalks, ginger and garlic with the soy sauce, then rub all over the salmon fillet. Leave it to marinate for an hour or so, either in a plastic bag or on a tray covered with clingfilm.
- Preheat your grill to its highest setting. When you’re ready to cook the salmon, remove it from the marinade, brush with the honey and grill for 10 minutes.
- Deseed the chillies and finely slice with the spring onions.
- Fork up the cooked salmon a little so everyone can see the lovely, dark, sticky outside and the juicy, pink fish underneath.
- Sprinkle the chillies and spring onions over the salmon with the reserved coriander leaves. Squeeze over the lime.
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