Marinated and grilled salmon

Marinated and grilled salmon

Sticky, citrussy salmon with a chilli kick

Sticky, citrussy salmon with a chilli kick

Serves 6

Cooks In20 minutes plus marinating time

DifficultySuper easy

Nutrition per serving

• Calories 357 18%

• Fat 18.4g 26%

• Saturates 3.2g 16%

• Sugars 13g 14%

• Salt 1.62g 27%

• Protein 34.9g 70%

• Carbs 13.6g 5%

• Fibre 0.2g -

Of an adult's reference intake

Ingredients

• 2 sticks of fresh lemongrass
• 1 bunch of fresh coriander , (30g)
• 5cm piece of fresh ginger
• 4 cloves of garlic
• ½ x small bottle of low-salt dark soy sauce
• 1 large salmon fillet , (about 1kg), ask your fishmonger, scaled and pin-boned, from sustainable sources
• 4 tablespoons runny honey
• 2 red chillies
• 4 spring onions
• 2 limes

Method

1. Bash up your lemongrass. Pick the coriander leaves and finely slice the stalks. Peel and finely grate the ginger and garlic.
2. Mix the lemongrass, coriander stalks, ginger and garlic with the soy sauce, then rub all over the salmon fillet. Leave it to marinate for an hour or so, either in a plastic bag or on a tray covered with clingfilm.
3. Preheat your grill to its highest setting. When you’re ready to cook the salmon, remove it from the marinade, brush with the honey and grill for 10 minutes.
4. Deseed the chillies and finely slice with the spring onions.
5. Fork up the cooked salmon a little so everyone can see the lovely, dark, sticky outside and the juicy, pink fish underneath.
6. Sprinkle the chillies and spring onions over the salmon with the reserved coriander leaves. Squeeze over the lime.