Description
Double the recipe to easily serve 4. Swap the gooseberry gin jam for any sweet and tart jam, such as tomato chili jam or apricot.
Ingredients
Units
- 2 150g salmon fillets
- 1 Tbsp light soy sauce
- 2 Tbsp chilli & tomato jam
- 1 Tbsp Sriracha
- 1/2 lime, juiced
Cucumber Salad
- 1/2 tsp chilli flakes
- 1/2 English cucumber sliced/spiralled
- 1 tsp sesame oil
- 1 tsp ginger
- 1/2 lime
- optional: black sesame seeds
- salt to taste
- white or brown rice to serve (optional)
Instructions
- Heat the oven to 200C.
- To make the salmon glaze add the jam, sriracha, lime and soy to a bowl, and stir to combine. Spoon the mixture over the salmon, then pop the salmon in the oven for 7-9 minutes until cooked to your liking. 7 Minutes will be on the more “rare” side with a soft sushi-like centre, but the timing will depend on your fillet thickness and your oven, so give the salmon a check at about 6 minutes.
- To make the salad, thinly slice your cucumber. Add the chilli flakes, sesame oil, ginger, lime juice and sesame seeds to a bowl, whisk to combine then add the cucumber. Toss the cucumber through the sauce.
- Spoon your rice into two serving bowls. Top with your roasted salmon and add the cucumber salad on the side.
- Serve immediately
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Category: Salad
- Method: Bake
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1
- Calories: 378.84kcal
- Sugar: 13.57g
- Sodium: 1218.6mg
- Fat: 20.21g
- Saturated Fat: 3.18g
- Unsaturated Fat: 10.48g
- Trans Fat: 0g
- Carbohydrates: 19.36g
- Fiber: 1.42g
- Protein: 31.91g
- Cholesterol: 91.5mg