A delicious and fresh fish recipe is the perfect supper after a busy day, and this one is simple, quick and tasty!
I love being creative in the kitchen, and always try to create recipes with free-from at the heart of them. It's got to pass the Callum test, and then the hubby test otherwise it's back to the drawing board!
When I was recently approached by Norwegian Seafood Council and asked to create a recipe using some of their delicious salmon, I jumped at the chance. I was challenged with a recipe idea that would be simple, quick, fresh and of course tasty, and I think this recipe fits the bill.
It uses fresh ingredients, has a lovely zing from the spices and fresh ginger, and is a filling and healthy option.
The beauty of this recipe is that it's not only healthy and nutritious, it’s also quick and simple to make, perfect for a quick supper after a busy day. It’s a recipe the whole family can enjoy, and even join in to make!
As well as sharing the recipe, the challenge also asked for a quick recipe video, so here it is!
If this recipe inspires you to give it a try, you can find Norwegian Salmon in Tesco, and also other supermarkets.
Asian Glazed Salmon Fillets & Zesty Rice
Prep time: 10 minutes
Cook time: 20 minutes
(Makes 2 main meals)
- 2 Norwegian Salmon Fillets
- 1 tbsp Chinese 5 spice
- 1 tbsp grated fresh ginger
- 1 tbsp olive oil
- 1 tbsp gluten-free soy sauce
- 4 cups cooked rice
- 2 spring onion – washed and chopped
- Bunch of coriander – washed and chopped
- 1 lime
- Red chilli – chopped (optional)
Preheat the oven to 180c/ 360f/ Gas 4 and line a baking tray with greaseproof paper.
To make the glaze, add the Chinese 5 spice, ginger, olive oil and soy sauce to a small bowl, and mix until well combined.
Place the salmon fillets on the baking tray and baste with the glaze.
Bake in the oven for around 15-20 minutes until the salmon is just cooked (don’t overcook or the salmon will become tough)
Meanwhile, place the cooked rice in a large bowl before adding the spring onion, coriander and the juice of the lime and stir well.
Spoon the rice into a serving bowl.
Remove the salmon from the oven and place on top of the rice.
Sprinkle a little of the chopped red chilli if desired, and serve.