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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Sticky Chilli Ginger Salmon

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Super simple, but super tasty, this no-carbs dinner makes light work of midweek meal-making! The sticky, oven-baked flaky salmon soaks up the marinade perfectly, and paired with a spicy heap of dressed veggies, it’s one heck of a weeknight dish. 

WATCH THIS RECIPE

STICKY CHILLI GINGER SALMON

PREP TIME

15 minutes

COOK TIME

15 minutes

SERVES

4

Ingredients

4 salmon fillets

½ cup Marion’s Kitchen Sticky Chilli Ginger Marinade or Marion’s Kitchen Asian Steakhouse Sticky Chilli Ginger Marinade (go to where to buy to find a store or you can try my homemade version here)

 

Thai-style ‘slaw:

3 garlic cloves

4 birdseye chillies

1 tbsp finely shaved palm sugar

2 tbsp fish sauce

2 tbsp lime juice

2 cups finely sliced cabbage

1 cup finely sliced red cabbage

1 cup carrot julienned

6 cherry tomatoes, halved

Steps

Preheat the oven to 180°C/356°F.

Line a baking tray with baking paper. Place the salmon fillets on top and spread the Sticky Chilli Ginger Marinade over the top of the fillets. Bake in the oven for 12 minutes or until cooked to your liking.

In the meantime, to make the Thai-style dressing, use a mortar and pestle to pound the garlic and chillies to a rough paste. Then add the palm sugar, fish sauce and lime juice. Stir until the sugar dissolves.

Place the cabbage, carrot and cherry tomatoes in a large bowl. Pour over the dressing then toss until well combined.

Icon 5

Serve the salmon with the salad

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