Hot and Spicy and Everything Nice!
An irresistible combination of sweet chilli sauce and cilantro, this super simple baked salmon makes for a delicious dinner, best paired over a bed of greens or trusty quinoa.
By making this recipe, what you’ll get is unbelievably tender salmon flakes, low in carb and oh so keto friendly too! With minimal ingredients and sweet thai chilli sauce, the flavour gives you the additional punch of spiciness without being too overwhelming on your palate!
Cook a little extra salmon fillets to get a perfect meal prep recipe for your lazy weeknights!
4 salmon fillets
2oz (60ml) Thai sweet chilli sauce
1 lime, zested and juiced
½ teaspoon lime juice
2 big red chillies, deseeded and chopped
4 tbsp cilantro, roughly chopped
Preheat your oven to 400°F (205°C).
Rinse off your salmon fillets and pat them dry with paper towels.
In a big bowl:
Marinate the salmon together the sweet chilli sauce
Add about ½ teaspoon of the lime juice and the lime zest.
Cover and leave to marinate for at least 30 mins in room temperature
Bake for about 10 minutes, or until the salmon turns opaque and the meat flakes away easily with a fork.
Eat! Eat! Eat!
Salmon has a lot of healthy benefits including being a good source of omega-3 fatty acids.
Storing Sweet Chili Salmon
Leftover salmon can be refrigerated covered for up to 3 days.
To reheat, microwave for 30 seconds, or pan fry for 1-2 minutes.
Article by Sandra Chan