Name: Grilled Thai salmon
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Thai
Ingredients: 4 x 140g/5oz salmon fillets; 2 tsp sunflower oil; small knob of root ginger peeled and grated; 1 mild red chilli finely sliced (deseed if you want less heat); bunch spring onions finely sliced; 1 ½ tbsp sweet soy sauce; ¼ tsp sugar; 1 x 20g pack coriander leaves only chopped

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Grilled Thai salmon

Grilled Thai salmon

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 10 mins

A star rating of 4.8 out of 5.28 ratingsRate

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The sweet, Asian flavours in this light dish make it ideal for a quick lunch

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Complete the dish

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Stir-fry noodle salad

A star rating of 4 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

4 x 140g/5oz salmon fillets
2 tsp sunflower oil
small knob of root ginger

peeled and grated
1 mild red chilli

finely sliced (deseed if you want less heat)
bunch spring onions

finely sliced
1 ½ tbsp sweet soy sauce
¼ tsp sugar
1 x 20g pack coriander

leaves only chopped

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Nutrition: per serving

kcal281
fat17g
saturates3g
carbs3g
sugars2g
fibre0g
protein29g
salt1.52g

Method

step 1

Heat grill to high. Place the fish in a shallow baking dish, then grill for 4-5 mins until cooked through, but still a little pink in the centre. Cover and set aside.
step 2

Heat a wok, add the oil, then stir-fry the ginger, chilli and spring onions for 2-3 mins. Stir in the soy, sugar and a splash of water, then take off the heat. Throw in the coriander and serve immediately with the salmon. Delicious with rice or noodles.

RECIPE TIPS

MAKE IT WITH CHICKEN

SPICY CHICKEN WRAPS Use 4 chicken breasts instead of the salmon. Slice the chicken into strips, then stir-fry with 2 tbsp oil over a high heat for 5 mins. Add the ginger, chilli, spring onions and soy as above. Toss in the coriander, then roll up in warmed tortilla wraps.

TIP

For perfect salmon, always undercook it slightly, then cover and leave to stand for a few mins. As it stands it will carry on cooking gently, resulting in velvety, just-cooked fish.

Recipe from Good Food magazine, October 2007

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A star rating of 4.8 out of 5.28 ratings

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