Make great use of this popular store- cupboard condiment – sweet-chilli sauce is the perfect match for the richness of salmon. A refreshing sugar-snap pea salad adds crunch and zing.
4 x 200g/7oz salmon fillets
4 tbsp sweet-chilli sauce
2 tbsp soy sauce
1 tbsp grated ginger
For the Salad
3 tbsp olive oil
2 tbsp lemon juice
1 tsp sesame oil
2 tsp soy sauce
200g/7oz sugar-snap peas, blanched and refreshed in ice water
Handful of bean sprouts
1 bag of mixed lettuce leaves
Stir the sweet-chilli sauce, soy sauce and grated ginger together in a bowl until combined. Place the salmon fillets in a shallow dish, pour the sweet-chilli mixture over them and set aside in the fridge to marinate for 10 minutes.
Preheat a grill to high and line a baking tray with foil. Remove the salmon from the marinade, setting the marinade aside, and place the salmon on the tray. Grill for about 7 minutes or until the fish is nicely coloured and still pink in the centre.
Meanwhile, pour the marinade into a small frying pan and cook over a high heat for 3-4 minutes, until reduced to a glaze. Pour over the cooked salmon.
For the salad dressing, whisk together the olive oil, lemon juice, sesame oil and soy sauce. In a bowl, toss together the sugar snaps, beansprouts and salad leaves. Pour over the dressing. Serve immediately with the glazed salmon.