16
ASIAN STYLE SALMON FILLETS WITH CHARGRILLED VEGETABLES
Makes 4
Ingredients Quantity
Sesame oil
2 tsp
Olive oil
1 tbsp
Soy sauce
2 tbsp
Lime
½, juice of
Runny honey
1 tbsp
Finely grated fresh ginger
1 tsp
Clove garlic
1, peeled and crushed
Fresh red chilli
1 tsp, finely chopped (optional)
Salmon fillets, skin on
4
Large carrot
1, peeled and cut into thin strips
Yellow pepper
1, cored, deseeded and cut into slices
Fine asparagus spears
125g , trimmed
WHAT TO DO:
Combine the sesame and olive oil, soy sauce, lime juice, honey, ginger, garlic and chilli, if using,
and pour into a shallow dish large enough to hold the salmon fillets in one layer. Add the salmon
fillets, skin side uppermost, cover and leave to marinate for at least 1 hour, or ideally overnight
for best results, in a fridge.
Preheat the grill to 200°C. Open up the grill, arrange the carrot strips in one even layer on
the grill and cook in the closed position for 4-5 minutes until tender and chargrilled.
Carefully remove to a serving dish to keep warm.
Add the pepper slices to the grill in one even layer and cook in the closed position for 4-5
minutes or until softened and chargrilled. Carefully remove the pepper strips to the serving dish
and keep warm with the carrot.
Add the asparagus to the grill in one even layer and cook in the closed position for 4-5 minutes
or until softened and chargrilled. Carefully remove the asparagus from the grill and add to the
carrots and peppers and keep warm whilst cooking the salmon.
Shake off any excess marinade and add the marinated salmon to the grill. Cook in the closed
position for 8-10 minutes, or until cooked through. Serve the salmon on a bed of the chargrilled
vegetables immediately.