All hail the king of fish
This salmon dish is perfect for the whole family — the blend of flavours wonderfully complements the 'king of fish'.
Maple-caramelised salmon with chilli, lime & ginger
Serves
4
Prep time
30 - 35 mins
Cook time
20 mins
Suitable for
Pescatarians
Ingredients
Ingredients:
4 x 180g portions of salmon fillet
2 tbsp St. Lawrence Gold maple syrup
1 red chilli, chopped
1 lime, juice and zest
20g sesame seeds
50g fresh ginger, peeled and cut into match sticks
Salad:
2 carrots, peeled
10 radishes, sliced
1 tsp sesame oil
1 tbsp rice wine vinegar
4 spring onions, sliced
1 handful coriander, roughly chopped
Method
1.
Mix together the St. Lawrence Gold maple syrup, chopped red chilli, lime juice and zest together in a large mixing bowl.
2.
Place the salmon fillets into the glaze and spoon over the fillets.
3.
Leave the salmon in the glaze for 20 minutes before pouring onto a sheet of baking parchment paper.
4.
Lift up the paper and place on a baking tray.
5.
Scatter the sesame seeds and chopped ginger over the top of the salmon, then bake in a preheated oven 180°C | Gas Mark 4 | Fan Oven 180°C for 20 minutes.
6.
Meanwhile using a peeler, create lots of carrot ribbons and place in a bowl with the sesame oil, sliced radishes, chopped spring onions and a splash of rice wine vinegar.
7.
Mix the salad together and add the coriander.
8.
When the salmon is cooked, place the salad on top of the fish and serve.