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Photo of Salmon with rhubarb & chilli sauce by WW

Salmon with rhubarb & chilli sauce

9
Points® value
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy

Ingredients

Red onion

½ small, roughly chopped

Rhubarb

100 g, roughly chopped

Root Ginger

1 inch slice(s), grated

Garlic

3 clove(s), grated

Chilli flakes

½ teaspoon(s), level

Thai Fish Sauce

2 teaspoon(s)

Rice Wine Vinegar

2 teaspoon(s)

Honey

1 tablespoon(s), clear

Sweet Chilli Sauce

1 tablespoon(s)

Soy Sauce

2 tablespoon(s)

Salmon, raw

4 fillet(s), medium, skinless

White basmati rice, dry

240 g

Calorie controlled cooking spray

4 spray(s)

Pak Choi

2 portion(s), quartered

Instructions

  1. Put the onion, rhubarb, ginger, garlic, chilli flakes, fish sauce, vinegar, honey, sweet chilli sauce and 1 tbsp of the soy sauce in a mini food processor and blitz to a paste. Transfer to a pan and cook over a medium heat for 8-10 minutes, until thick. Cool slightly.
  2. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the salmon on a baking tray lined with baking paper. Top each fillet with the sauce and bake for 15 minutes.
  3. Meanwhile, cook the rice to pack instructions. Mist a wok with cooking spray and stir-fry the pak choi for 5 minutes over a high heat. Drizzle over the remaining soy sauce and serve with the salmon and rice.

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