Serves 4 pieces
Prep time 10 minutes
Cook time 15 minutes
Dairy Free, Gluten Free, Nut Free
Ingredients
-
1 tbsp extra virgin olive oil
- 4 x 125g skinless salmon fillets
- 1 small brown onion, finely diced
- 3 garlic cloves, crushed
- 3cm knob fresh ginger, peeled and crushed
- 1 lemongrass stalk, crushed
- 1 tbsp honey
- 1 tbsp chilli paste
- 400ml low-fat coconut milk
- 1 tbsp fish sauce
- 1 lime, juiced
- 1 red chilli, finely sliced
- 1 cup fresh coriander, roughly chopped
- Steamed pak choy and brown rice, to serve
How to make
- Heat olive oil in a large frypan over medium-high heat. Lightly season the salmon with salt and pepper and add the fillets to the pan, cooking for roughly 2 minutes each side.
- Reduce heat to medium. Add the onion, garlic, ginger and lemongrass. Cook for 2-3 minutes or until golden.
- Add the honey and chilli paste and stir till aromatic. Add coconut milk and fish sauce and mix.
- Return the salmon fillets to the pan and lower heat. Simmer gently for 5 minutes or until cooked to your liking. Squeeze over the lime juice and top with fresh chilli and coriander.
- Serve straight from the pan, alongside steamed pak choy and brown rice.
Notes
Leftover salmon and sauce can be stored in an airtight container in the refrigerator for up to two days.
Nutritional information
| Kilojoules |
2625kJ |
Protein |
38.3g |
Carbohydrates, total
- sugars, total |
51.0g
9.7g |
Fat, total
- saturated fat |
27.7g
11.3g |
| Sodium |
845mg |
|
