Marinated & grilled salmon

Grilled Salmon

Serves 6

  • 2 sticks fresh lemon grass

  • ½ small bottle low-salt dark soy sauce

  • 1 bunch fresh coriander, stalks finely sliced, leaves reserved

  • 1 thumb-sized piece fresh ginger, finely grated

  • 4 cloves garlic, finely grated

  • 1 large salmon fillet, (about 1kg), from sustainable sources, ask your fishmonger, scaled and pin-boned

  • 4 tablespoons runny honey

  • 2 red chillies, deseeded and finely sliced

  • 4 spring onions, finely sliced

  • 2 limes

Bash up your lemon grass and mix it with the soy sauce, coriander stalks, ginger and garlic 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 cling film.



Preheat your grill to its highest setting. When you're ready to cook the salmon, remove it from the marinade, brush with honey and grill for 10 minutes.



Fork up the cooked salmon a little so everyone can see the lovely, dark, sticky outside and the juicy, pink fish underneath. Serve sprinkled with the chillies, spring onions, reserved coriander leaves, then squeeze over the lime.

Nutritional Information

Marinated & grilled salmon

Sticky, citrusy salmon with a chilli kick

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I'm loving the contrasts here… the salmon's gorgeous and juicy inside, dark and sticky outside
Serves 6
20m (plus marinating time)
Super easy
Print this recipe
Method

This really is easy to make and tastes just as good cold as it does hot. I love the dark, sticky outside with the juicy pink salmon underneath.

Bash up your lemon grass and mix it with the soy sauce, coriander stalks, ginger and garlic 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 cling film.

Preheat your grill to its highest setting. When you're ready to cook the salmon, remove it from the marinade, brush with honey and grill for 10 minutes.

Fork up the cooked salmon a little so everyone can see the lovely, dark, sticky outside and the juicy, pink fish underneath. Serve sprinkled with the chillies, spring onions, reserved coriander leaves, then squeeze over the lime.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 397
    20%
  • Carbs 21.2g
    8%
  • Sugar 19.2g 21%
  • Fat 18.4g 26%
  • Saturates 3.2g 16%
  • Protein 36.3g 81%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 2 sticks fresh lemon grass

  • ½ small bottle low-salt dark soy sauce

  • 1 bunch fresh coriander, stalks finely sliced, leaves reserved

  • 1 thumb-sized piece fresh ginger, finely grated

  • 4 cloves garlic, finely grated

  • 1 large salmon fillet, (about 1kg), from sustainable sources, ask your fishmonger, scaled and pin-boned

  • 4 tablespoons runny honey

  • 2 red chillies, deseeded and finely sliced

  • 4 spring onions, finely sliced

  • 2 limes