Lime, Chilli and Ginger Glazed Salmon
Lime, chilli and ginger goes brilliantly with rich salmon. The sugars in the sweet chilli caramelize to create a glaze that tastes amazing, especially when countered with the sour lime and zingy ginger!
Lime and chilli glazed salmon
- 300 g salmon fillets (with skin) (2 x 150g)
- 1 tablespoon sweet chilli sauce
- 1 finely grated zest and juice of lime
- 2 teaspoons soy sauce GF if required
- 1 inch ginger sliced thinly and cut into matchsticks
Bok Choy and rice
- 1 tablespoon oil e.g. peanut or canola
- 2 bok choy chopped
- 2 cloves garlic crushed
- a dash of soy sauce GF if required
- a dash of sesame oil
- 1 cup steamed rice
- Preheat oven to 220°C/430 Fahrenheit. Line an oven tray or dish with baking paper.
- Place salmon fillets (skin-side-down) on prepared tray. Mix sweet chilli, lime juice and zest, soya sauce and ginger and spoon over salmon. Bake for 6-7 minutes or until salmon is just cooked through (I prefer my salmon ever so slightly under-done).
- Heat oil in a wok or large fry pan on high heat. Wash bok choy and shake off most of excess water (leaving a few droplets of water on the leaves will help create steam to cook the vegetables evenly).
- Add bok choy and garlic, and stir-fry for 1-2 minutes until bok choy is bright green and tender. Turn off heat, add soy sauce and sesame oil and toss with bok choy.
- Serve salmon with steamed brown or white rice and bok choy.
Tip: As soon as you see small white beads on the salmon, it is cooked. Be careful not to overcook it, in fact it is best slightly undercooked. This is the ultimate quick, colourful and healthy dinner. It will become a favourite mid-week dinner quick fix in your household. Serve the salmon with bok choy or any Asian green tossed with sesame oil and soy sauce and some steamed rice for a well balanced meal. You can make this gluten-free easily by using tamari or gluten-free soy sauce, and lower in carbs by swapping out the white rice for cauliflower rice.