Thai grilled salmon
- 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
- 200ml natural low-fat yoghurt
- 1 clove garlic, crushed
- 1 tablespoon chopped fresh mint leaves
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.
Nutrition Info (per serve)
Total fat 21g
Saturated fat 6g
Dietary fibre 2g
Make ahead and keep in the fridge until needed. The salmon soaks up the Thai marinade, giving it a wonderful aromatic flavour.
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