- Citrus Salmon.jpg (18.31 KiB) Viewed 711 times
Preparation Time: 10 minutes (+ 1 hour marinating)
Cooking time: 15 minutes
Serves: 6
No nutritional information available, but this is a Slimming World Recipe.
Ingredients
- 2 level tbsp honey
- 6 tbsp soy sauce
- 2 tbsp balsamic vinegar
- Zest and juice of 2 limes
- 4 spring onions, plus 2 sliced spring onions to serve
- 6 skinless and boneless salmon fillets
- Low-calorie cooking spray
- 1 level tbsp cornflour, mixed with a splash of cold water
- Boiled dried rice, to serve
- Boiled pak choi, to serve
Method
1. Put the honey, soy sauce and vinegar in a saucepan over a low heat and warm through. Stir well, remove from the heat and stir in the lime zest, juice and spring onions. Leave to cool then put the salmon fillets in a shallow dish and pour over the soy sauce mixture. Cover and leave to marinate in the fridge for 1 hour.
2. Pre-heat the oven to 220°C/Fan 200°C/Gas Mark 7 and line a baking tray with non-stick baking paper.
3. Spray a wide, non-stick frying pan with low-calorie spray, lift the salmon out of the marinade and fry for 2 minutes on each side (you might need to do this in batches). Transfer the fillets to the baking tray and cook in the oven for 10 minutes.
4. Meanwhile, put the leftover marinade and the cornflour mixture into a small saucepan over a low heat and cook until nicely thickened and completely cooked through.
5. Divide the salmon between plates, scatter over the extra spring onions and pour over the sauce. Serve hot with the rice and pak choi.
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