Seven Step Sweet Chilli Salmon

Written by Lewis Woollard

Get the sweet, hot kick of Asia to dance along your taste buds with this ultimately simplistic sweet chilli salmon recipe. It’s effortless, and no matter what your cooking skill, you’ll have this fresh fillet of flavor hook, line, and sinker!

Credit: Lewis Woollard

You can’t ever go wrong with a hearty chunk of salmon. Even if you’re not a fish lover, you should certainly chow down on this. A meaty yet tender cut, caramelized by the intensely flavoured char left by the sauce, all served alongside some stir fried veg and fresh fluffy rice. What’s more, the meal won’t breach the £4 mark, leaving your food budget in tact for one more meal.

Ingredients…                                                (Makes 1 Sweet Chilli Fillet)

1 Boneless Salmon Fillet

1 Lime

Black Pepper

3 Tbsp of Sweet Chilli Sauce

Handful of Sesame Seeds

1.)  Before you start your whole cooking process, the main part in maintaining the beautiful marinade for your salmon and making sure the flavours fully infuse is to prepare your fillet.

2.)  Grab yourself a bowl, large enough for your fish to slide into. Add the 3 tablespoons of sweet chilli sauce, the juice from the lime (without the seeds), and a few cracks of black pepper.

3.)  With a spoon, beat all the bowl ingredients together until you have an even consistency. You can now toss the fish into the bowl and turn it over a few times in the marinade until it’s engulfed in sauce.

4.)  Wrap the top of the bowl (with the fish still in it) in cling film then, place in the fridge for at least half an hour, for the fish to soak up all the flavor.

5.)  Whilst the sauce is working it’s magic, preheat your oven at Gas Mark 6 or 200 Degrees, and line your chosen baking tray with a greaseproof or parchment paper.

6.)  Remove the zesty, sweet chilli salmon from the fridge and slam it on your baking tray, and drizzle over any excess sauce left in the bowl. Now scoop out a handful of sesame seeds and sprinkle them over the plump fish fillet.

7.)  Pop it in the oven for exactly eighteen minutes. This will give the sesame seeds and sticky sweet glaze a tasty toasting, and add much needed tenderness to the salmon. Serve up with a solid, classic choice of crunchy stir-fry veg and the finest rice to treat yourself to the cheapest authentic Asian taste.

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