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Grilled salmon with coriander, chilli and spring onions on top

Marinated & grilled salmon

Sticky & citrussy with a chilli kick

Grilled salmon with coriander, chilli and spring onions on top

20 mins plus marinating time

Super easy

serves 6

About the recipe

This easy salmon is gorgeous and juicy inside, dark and sticky outside – the perfect contrast.


nutrition per serving

357

Calories


18.4g

Fat


3.2g

Saturates


13g

Sugars


1.62g

Salt


34.9g

Protein


13.6g

Carbs


0.2g

Fibre


of an adult’s reference intake


Ingredients

2 sticks of fresh lemongrass

1 bunch of fresh coriander (30g)

5cm piece of fresh ginger

4 cloves of garlic

½ x small bottle of low-salt dark soy sauce

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

4 tablespoons runny honey

2 red chillies

4 spring onions

2 limes

Method

  1. Bash up your lemongrass. Pick the coriander leaves and finely slice the stalks. Peel and finely grate the ginger and garlic.
  2. Mix the lemongrass, coriander stalks, ginger and garlic with the soy sauce, 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 clingfilm.
  3. Preheat your grill to its highest setting. When you’re ready to cook the salmon, remove it from the marinade, brush with the honey and grill for 10 minutes.
  4. Deseed the chillies and finely slice with the spring onions.
  5. Fork up the cooked salmon a little so everyone can see the lovely, dark, sticky outside and the juicy, pink fish underneath.
  6. Sprinkle the chillies and spring onions over the salmon with the reserved coriander leaves. Squeeze over the lime.

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