Thai grilled salmon
(at time of publication)
- 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.
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)
Total fat 21g
–Saturated fat 6g
Dietary fibre 2g
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