Salmon with rhubarb & chilli sauce
9
Points®
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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