Photo of Sweet chilli salmon with Asian-style mash by WW

Sweet chilli salmon with Asian-style mash

Points® value
Total Time
30 min
15 min
15 min
Who could resist this colourful dish? Sweet chilli sauce adds a punch to the fish, while ginger and coriander boost the bright mash



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


  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.