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!
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.
Lime and chilli glazed salmon
- salmon fillets (skin on) 2 x 150g
- sweet chilli sauce 1 tablespoon
- lime finely grated zest and juice of 1
- soy sauce 2 teaspoons (GF if required)
- ginger 1 inch, sliced thinly and cut into matchsticks
Bok Choy and rice
- oil 1 tablespoon (e.g. peanut or canola)
- bok choy 2, chopped
- garlic 2 cloves, crushed
- soy sauce a dash (GF if required)
- sesame oil a dash
- steamed rice 1 cup
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.