Balsamic, maple & chilli glazed salmon
½ teaspoon(s), level
1000 g, skinless
Calorie controlled cooking spray
4 portion(s), halved
Thai Fish Sauce
Lime Juice, Fresh
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the balsamic vinegar, maple syrup and chilli in a small pan and bring to the boil. Simmer for 5 minutes, until syrupy. Set aside.
- Line a large roasting tin with baking paper and arrange the salmon skin-side down. Brush all over with half the glaze and roast for 10 minutes. Brush with the remaining glaze and roast for a further 10 minutes.
- Meanwhile, mist a wok or large frying pan with cooking spray and stir-fry the pak choi for 3-4 minutes. Add the soy sauce, fish sauce and lime juice and stir-fry for 30 seconds.
- Serve 165g salmon per person, with the pak choi and a portion of roast potatoes on the side.