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Thai Chilli Salmon
To serve – 4
Marinating time 2- 3 hours
Cooking time 6-8 minutes
Delicious way to spice up plain salmon.
4 x 150-175 g/ 5-6 oz middle-cut salmon fillets Marinade: 2 tbsp fish sauce (Nam Pla) Finely grated zest and juice of 1 lime 1 large fresh red chilli, halved, seeded and finely chopped 2.5 cm/ 1 in piece of fresh root ginger, peeled and finely grated A few fresh coriander stems, finely chopped To Serve: Fresh coriander leaves 1 lime, cut into wedges
- Put the salmon fillets in a single layer in a shallow non-metallic dish, add the marinade* ingredients and turn to coat.
- Cover and marinate in the refrigerator for 2-3 hours turning once, letting the flavours permeate the fish.
- Lift the salmon from the marinade and cook under a preheated hot grill, about 7.5 cm/ 3 in away from the heat, for 5-6 minutes on each side until the salmon is opaque and the flesh flakes easily.
- Serve hot with the coriander and lime.
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