Thai salmon with cucumber and dipping sauce
serves 4
Easy
Total time:
+ marinating
We know you love this classic olive magazine recipe - it's been one of our most popular recipes for years! A really refreshing Thai salmon dish with a sweet and fragrant marinade, which also works on chicken breasts, white fish fillets and even steaks.
Skip to ingredients
- 4 salmon fillets
- 1 thumb sized red chillideseeded and finely chopped
- 2 cloves garlicfinely chopped
- 1 handful corianderroughly chopped
- 1 tbsp fish sauce
- 1 tbsp sesame oil
- 2 tbsp clear honey
- ¼ cucumberdiced
- ½ red oniondiced
- 4 tbsp sweet chilli saucemixed with
- a squeeze lime juice
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0g
Method
step 1
Put the salmon in a bowl with the chilli, garlic, coriander, fish sauce, sesame oil and honey. Season with pepper and refrigerate for at least 20 minutes.
step 2
Barbecue the salmon until it is crisp at the edges. If you like it cooked all the way through rather than rare in the middle then keep cooking until the fish feels firm to the touch.
step 3
Serve with the cucumber and onion sprinkled over and the sweet chilli dipping sauce.