Sweet chilli salmon with Asian-style mash
2
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Who could resist this colourful dish? Sweet chilli sauce adds a punch to the fish, while ginger and coriander boost the bright mash
Ingredients
Cucumber
½ individual, extra large, trimmed and peeled into ribbons, discarding the seeds
Carrots, raw
2 medium, peeled into ribbons
White Wine Vinegar
1 tablespoon(s)
Sesame Seeds
1 tablespoon(s)
Sweet Chilli Sauce
3 tablespoon(s)
Potatoes, Raw
500 g, cut into small pieces
Peas, fresh or frozen
500 g, frozen
Root Ginger
1 tablespoon(s), grated
Coriander, fresh
2 tablespoon(s), finely chopped, plus extra leaves to serve
Salmon, raw
4 fillet(s), medium, skinless
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6 and line a baking tray with baking paper. In a bowl, combine the cucumber, carrots, vinegar, half the sesame seeds and 1 tbsp of the chilli sauce. Season then set aside.
2
Meanwhile, cook the potatoes in a large pan of boiling water for 12-15 minutes until tender, adding the peas for the final minute, then drain. Season well, then add the ginger and chopped coriander and mash until well combined
3
While the potatoes are cooking, put the salmon on the prepared baking tray and brush the remaining chilli sauce over the top. Bake for 12-15 minutes, until the salmon is cooked through.
4
Serve the salmon with the green mash and marinated veg, garnished with the remaining sesame seeds and extra coriander leaves.
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