This ‘Sweet chilli salmon’ dinner dish is perfect if you’re on a new year’s diet, as it’s low fat but very tasty. If you can get hold of wild Alaskan salmon, it’s well worth paying a bit extra. Or f you fancy a change from salmon, it’s also just as good with trout.
The ingredients listed here are for one portion, so just double up if you’re cooking for two, or triple if it’s for three etc.
Ingredients (per person):
- 1 salmon fillet
- Half a lemon
- 2 tablespoons of sweet chilli sauce
- Dash of olive oil
- Salt and pepper
To serve:
- Couscous (I like Ainsley Harriot’s ‘Spice Sensation’ with this)
- Steamed veg of your choice
- Heat your oven to 190 degrees C.
- Tear off a sheet of tin foil big enough to make a parcel to put the salmon in.
- Put a dash of olive oil onto the sheet and place the salmon fillet on top.
- Cut the lemon into quarters and squeeze one quarter over the salmon fillet.
- Pour approx 2 tablespoons of chilli sauce over the fillet – just enough to coat the top.
- Sprinkle with salt and pepper
- Parcel up the salmon and put it into the oven for around 10-15 minutes, depending on the thickness of the fillet.
- While it’s cooking, steam some veggies and make up the couscous following the instructions on the packet.
- To serve, place the couscous in the middle of the plate, then carefully remove the salmon from the parcel and place on top. Plate up the veggies and pour the cooking liquid from the parcel over the fish, couscous and veg. Garnish with a quarter of lemon.
