Balsamic, maple & chilli glazed salmon
2
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
Sweet and salty notes of maple syrup and balsamic vinegar work brilliantly with chilli to create a mouth watering centrepiece
Ingredients
Balsamic vinegar
6 tablespoon(s)
Maple Syrup
2 tablespoon(s)
Chilli flakes
½ teaspoon(s), level
Salmon, raw
1000 g
Calorie controlled cooking spray
4 spray(s)
Pak Choi
4 portion(s)
Soy Sauce
1 tablespoon(s)
Thai Fish Sauce
2 teaspoon(s)
Lime Juice, Fresh
15 ml
Instructions
1
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.
2
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.
3
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.
4
Serve 165g salmon per person, with the pak choi and a portion of roast potatoes on the side.
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