Simple, quick and easy, this Sweet Chilli Salmon is the epitome of the mid-week meal. It’s also pretty healthy, packing in a good portion of veg along with heart-healthy salmon.
- 1 salmon fillet, around 150g / 6oz (you can use either skin-on or off)
- 1/2 red pepper, thinly sliced lengthways
- 1/2 yellow pepper, thinly sliced lengthways
- 1/4 tsp sesame seeds
- 2 tbsp sweet chilli sauce
- Preheat the oven to 200 C / 400 F.
- Slice the peppers into thin long pieces.
- Cut a large piece of foil – around 30 cm / 12 inches long. Spread the peppers in the middle of the foil. Pat the salmon dry with a piece of kitchen towel and and then place the salmon over the top of the peppers.
- Spread the sweet chilli sauce across the salmon, season well and then scatter the sesame seeds over.
- Fold the outsides of the foil into the middle and fold a couple of times to seal. Scrunch the edges in on either side to make a secured package.
- Place the foil packet in the oven for 15 minutes.
- Switch on the grill/broiler and remove the salmon from the oven. Open the packet carefully and place the salmon under the grill/broiler for around 3-4 minutes until golden on top.
- The salmon needs around 5 minutes of cooking time per 1/2 inch / 1.5cm of thickness.
- The step of placing the salmon under the grill/broiler is optional but helps to crispen up the surface of the salmon and intensify the colour. Don’t leave it too long as you don’t want it to overcook (and you might want to reduce the initial time in the oven by a couple of minutes to be on the safe side.
- If you only have chilli sauce in (and don’t want to make the sweet chilli sauce from scratch) then you can mix 2 tsp with 1 tsp honey to achieve that sweet and spicy blend.
- Pak choi is a great alternative to the peppers in this dish
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: Fish
- Serving Size: 1
- Calories: 350
- Fat: 10g
- Carbohydrates: 26g
- Protein: 35g
Keywords: salmon, fish, easy, quick, dinner, healthy