Grilled Thai salmon

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Good Food

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Recipe by Good Food

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1. Heat grill to high. Place the fish in a shallow baking dish, then grill for 4-5 mins until cooked through, but still a little pink in the centre. Cover and set aside.
2. Heat a wok, add the oil, then stir-fry the ginger, chilli and spring onions for 2-3 mins. Stir in the soy, sugar and a splash of water, then take off the heat. Throw in the coriander and serve immediately with the salmon. Delicious with rice or noodles.

Make it with chicken

SPICY CHICKEN WRAPS Use 4 chicken breasts instead of the salmon. Slice the chicken into strips, then stir-fry with 2 tbsp oil over a high heat for 5 mins. Add the ginger, chilli, spring onions and soy as above. Toss in the coriander, then roll up in warmed tortilla wraps.

Per serving

281 kcalories, protein 29g, carbohydrate 3g, fat 17 g, saturated fat 3g, fibre 0g, salt 1.52 g

This Grilled Thai salmon is something we would cook for a quick lunch. The soy and sugar were a great combination and went well with the noodles we served it with.

Latest comments and suggestions

• debra

  12 November 2007

  debra commented on this recipe

  this a lovely easy recipe, i cook it with a mixture of stir fry veg and fresh egg noodles.

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• Jenny

  03 January 2008

  Jenny rated and commented on this recipe

  

  Makes a great week night dinner as is very quick and easy to cook. Very tasty.

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• cookstar

  16 January 2008

  cookstar commented on this recipe

  I'm not a huge salmon fan so I use the same topping with Tuna steak, really tasty!!

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• ailiejan

  08 February 2008

  ailiejan rated and commented on this recipe

  

  I put extra ginger and soy in and serve with pak choi. Yum - one of our favourites.

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• Sarah Jane

  28 May 2008

  Sarah Jane commented on this recipe

  had this as a special meal with my husband, as he was going away for a week.Had pink champange with it!! Lovely and not to time consuming to make.

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• Damian

  12 July 2008

  Damian rated and commented on this recipe

  

  I didn't hav efresh ginger or chillis but used 1/2 tsp of ground ginger and 1/2 large dried chilli. I used a small leek instead of the spring onions because i didn't have any. Still tasted very nice.

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• lowracatherine

  24 February 2009

  lowracatherine rated and commented on this recipe

  

  my husbands new favourite tea!

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• angela31

  29 April 2009

  angela31 rated and commented on this recipe

  

  This has become an all-time favourite in our house and anyone else we've passed it on to - so quick and easy to make but bursting with yummy flavours. Especially nice with some king prawns added in too to make it a bit more special.

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• Lisa

  07 May 2009

  Lisa commented on this recipe

  Have made this loads a perfect mid week meal. Delicious cold with a mango salsa

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• Retha

  09 June 2009

  Retha rated and commented on this recipe

  

  I used more chilli and dark soy sauce instead. Served with noodles with a bit of spring onion and finely sliced peppers in... everyone loved it

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• CloClo

  08 August 2009

  CloClo commented on this recipe

  I think I might try the chicken option.

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• Carla

  21 August 2009

  Carla rated and commented on this recipe

  

  this was simple and very tasty. I roasted teh salmon in the oven for 15 mins & added some garlic, carrot straws and brocolli to the stir fry and served with steamed rice - delicious!

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• catherinelfoot

  07 October 2009

  catherinelfoot rated and commented on this recipe

  

  Yum. Very easy and tasty. I increased the sauce ingredients.

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Ingredients

• 4 x 140g/5oz salmon fillets
• 2 tsp sunflower oil
• small knob of root ginger , peeled and grated
• 1 mild red chilli , finely sliced (deseed if you want less heat)
• bunch spring onions , finely sliced
• 1½ tbsp sweet soy sauce
• ¼ tsp sugar
• 1 x 20g pack coriander , leaves only chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 10 mins

Heart healthy

Ingredients

• 4 x 140g/5oz salmon fillets
• 2 tsp sunflower oil
• small knob of root ginger , peeled and grated
• 1 mild red chilli , finely sliced (deseed if you want less heat)
• bunch spring onions , finely sliced
• 1½ tbsp sweet soy sauce
• ¼ tsp sugar
• 1 x 20g pack coriander , leaves only chopped

Per serving

281 kcalories, protein 29g, carbohydrate 3g, fat 17 g, saturated fat 3g, fibre 0g, salt 1.52 g

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