Thai-style salmon
- Published: 30 Nov 10
- Updated: 18 Mar 24
This one-tray salmon recipe is so simple to prepare – and to wash up – and the zesty, spicy Thai flavours are sure to go down well.
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Ingredients
- 35g unsalted shelled peanuts, chopped
- Small bunch of fresh coriander
- Grated zest and juice of 1 lime, plus extra wedges to serve
- 20g fresh white breadcrumbs
- 1½ tbsp toasted sesame oil
- 4 skinless salmon fillets
- 3 pak choi, leaves separated
- 4 spring onions, halved lengthways then sliced into 4cm pieces
- 1 red and 1 orange romano pepper, deseeded and sliced
- 100g mangetout
- 1-2 red chillies (depending on strength), sliced
- 2cm piece of fresh ginger, sliced into thin matchsticks
- 2 tbsp soy sauce
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Method
- Preheat the oven to 200°C/fan180°C/gas 6. Mix the peanuts, coriander, lime zest, breadcrumbs and ½ tbsp sesame oil together, then press onto the top of the salmon fillets.
- Scatter the pak choi, spring onions, peppers and mangetout over a shallow roasting tray, top with the chillies and ginger, then drizzle over the remaining sesame oil.
- Place the salmon fillets on top. Roast in the oven for 8-10 minutes until the salmon is just cooked through. Drizzle over the soy sauce and lime juice, then serve with steamed rice and lime wedges to squeeze over.
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- Recipe from December 2010 Issue
Nutrition
Nutrition: per serving
- Calories
- 419kcals
- Fat
- 25.2g (4.3g saturated)
- Protein
- 36g
- Carbohydrates
- 12.8g carbs (7.4g sugar)
- Salt
- 1.7g
delicious. tips
Stir-fry sliced pork steaks in sesame oil, add the remaining ingredients (omitting the salmon and breadcrumbs), then scatter with peanuts and coriander to serve.
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