Wild Alaskan salmon is an excellent source of omega-3 fats and protein. In this dish, fillets of salmon are marinated in a tangy Asian-style dressing and accompanied by a light refreshing cucumber and bean sprout salad. Accompany with some seasonal leafy greens.
Preparation time: 10 minutes
Cooking time: 7 minutes
1 pickled chilli, drained (or ½ fresh deseeded chilli)
2 garlic cloves, crushed
2 tbsp apple cider vinegar
1 tbsp tamari soy sauce
2 tbsp xylitol or honey
2 boneless salmon fillets, skin on
2 tbsp lime juice
1 tbsp xylitol or honey
1 tbsp mirin
Handful of bean sprouts or sprouted seeds of choice
1 cucumber, halved and thinly sliced
Small handful fresh mint leaves, chopped
Small handful of coriander leaves, chopped
2 spring onions, finely sliced
1 tbsp chopped cashews
- Place the chilli, garlic, vinegar, tamari, xylitol or honey in a food processor and process to combine. Put the salmon fillets in a shallow dish, pour over the marinade and set aside in the fridge for 30 minutes.
- Make up the dressing by mixing the lime juice, xylitol or honey and mirin together (if using xylitol make sure it has dissolved). Put the bean sprouts, cucumber, mint, coriander, spring onions, cashews and the dressing in a bowl and toss until well combined.
- Preheat the grill to high. Remove the salmon from the marinade. Place the salmon on a lined baking tray. Grill for about 7 minutes or until the fish is golden and just cooked through. Place the remaining marinade in a small pan and simmer to form a glaze. Pour over the cooked salmon.
NUTRITIONAL INFORMATION PER SERVING: calories 305kcal, protein 23.4g, carbohydrates 26.9g (of which sugars 24.4g), total fat14.9g(of which saturates 2.6g).