Photo of Salmon with rhubarb & chilli sauce by WW

Salmon with rhubarb & chilli sauce

9 - 15
PersonalPoints™ per serving
Total Time
35 min
10 min
25 min


Red onion(s)

½ small, roughly chopped


100 g, roughly chopped

Root Ginger

1 inch slice(s), grated


3 clove(s), grated

Chilli flakes

½ teaspoons, level

Thai Fish Sauce

2 teaspoons

Rice Wine Vinegar

2 teaspoons


1 tablespoons, clear

Sweet Chilli Sauce

1 tablespoons

Soy Sauce

2 tablespoons

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


  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.