Sweet Chilli Glazed Salmon

This Asian-inspired salmon is the perfect weekday dinner.

Featuring a deliciously sticky sweet chilli glaze, this succulent salmon recipe is heavy on flavour and light on calories. The whole meal, including a side of fluffy basmati rice and crunchy tenderstem broccoli, comes in under 500 calories – perfect for days you’re after something satisfying and super macro-friendly.

It’s a great healthy dish that tastes indulgent and delivers plenty of protein along with important omega-3s. Plus, it’s a really simple one to keep on standby for impressing friends and family, or you can keep the extra portion for your lunch the next day. I can’t get enough of it.

Ingredients

• 2 salmon fillets (skinless)

For the marinade:

• 1 tsp. fresh ginger
• 1 garlic clove (crushed)
• 1 tbsp. soy sauce
• 2 tbsp. oyster sauce
• 2 tbsp. sweet chilli sauce

To serve:

• 100g basmati rice
• 100g tenderstem broccoli

Optional toppings:

• Spring onions (chopped)
• Sesame seeds

Instructions

1. First, make your marinade by combining the fresh ginger, garlic, soy sauce, oyster sauce, and sweet chilli into a bowl and stirring well to combine.

2. Add the salmon fillets to the marinade and turn them over and over to coat fully. Then cover the bowl with the salmon still inside and leave to marinate for 30 minutes. If you don’t have time for this you can skip, but the extra taste will be worth it if you can spare half an hour!

3. While waiting for the salmon to marinate, preheat your grill to 200°C.

4. Once marinated, place the salmon fillets on a lined baking tray and pour any excess marinade on top of them.

5. Grill for 7-10 minutes until the top of the salmon is glazed and caramelised.

6. Remove and serve immediately with basmati rice and steamed tenderstem broccoli. Garnish with chopped spring onions and sesame seeds.

calories	483
totalFat	16
totalCarbohydrates	54
protein	29

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