Seared salmon and sticky chilli tomato dressing
- Preparation and cooking time
- Total time
- Easy
- serves 4
Skip to ingredients
- 2cm chunk root gingerpeeled and chopped
- 1 clove garlic
- a handful corianderstems and leaves separated
- 1 red chilliseeded
- 2 plum tomatoes
- 2 tbsp red wine vinegar
- 3 tbsp unrefined brown sugar
- 4 skinless salmon fillets
- 2 tbsp cornflour
- steamed to serve broccoli
Nutrition: per serving
- kcal333
- fat15.7g
- saturates0g
- carbs20.3g
- sugars0g
- fibre0.5g
- protein28.9g
- salt0.2g
Method
step 1
Purée the ginger, garlic, coriander stems, chilli, tomatoes, vinegar and sugar together in a food processor or blender. Pour into a saucepan and simmer for about 10 minutes or until syrupy.
step 2
Coat the salmon in the cornflour, dust off excess, and season. Coat a frying pan with spray oil and sear the fish until crisp, about 3-4 minutes on each side.
step 3
Serve with broccoli and the sauce. Scatter with coriander leaves. Add rice if you’re hungry.
