Thai grilled salmon

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Joanna Wickham

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Serves: 4

Time to make: 35 mins , plus 30 mins marinating

Ingredients

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100g (2 packs/bunches) watercress

1 handful (about 16 leaves) fresh mint

2 cloves garlic, crushed

1-2 green chillies, halved, deseeded

2 limes

1 tablespoon sugar

1 small piece fresh ginger, peeled and grated (you need a good tablespoon)

1 tablespoon fish sauce

4 x 175g salmon fillets

Dressing

200ml natural low-fat yoghurt

1 clove garlic, crushed

1 tablespoon chopped fresh mint leaves

Instructions

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1 Roughly chop the watercress and place in a food processor with the mint, garlic, and chillies and process until roughly chopped. Add the juice from the limes, sugar, ginger and fish sauce and process until a paste is formed. Add a little water if needed.

2 Place the salmon fillets in a non-metallic dish and use the paste to coat the salmon evenly. Cover the fish and leave to marinate for at least 30 minutes, or ideally 2-3 hours.

3 To prepare the dressing, mix all the ingredients together. Chill until needed.

4 Cook the salmon on a hot griddle or non-stick frying pan for 4-5 minutes each side. Serve with a spoonful of dressing (if using), lightly roasted potatoes and salad leaves.

HFG tip

Make ahead and keep in the fridge until needed. The salmon soaks up the Thai marinade, giving it a wonderful aromatic flavour.

Nutrition Info (per serve)

Calories 374 cal

Kilojoules 1560 kJ

Protein 40 g

Total fat 21 g

Saturated fat 6 g

Carbohydrates 5 g

Sugar 4 g

Dietary fibre 2 g

Sodium 460 mg

Calcium 140 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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