- December 2010
- for 4 people
- Takes 30 minutes to make, 8-10 minutes to cook
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.
- Dairy-free recipes
- 25.2g (4.3g saturated)
- 12.8g carbs (7.4g sugar)
- 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
- 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.
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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