Asian Hoisin salmon

I eat so much chicken. Too much, so I thought it was time for another fish recipe.

So after a quick search on the inter web I found a bbq salmon recipe that took my fancy.

However, As soon as I saw 'Ketchup' listed in the ingredients I was like; 'Fish and ketchup? Fish....and ketchup? that just doesn't sound nice. But I tried the recipe anyway aaaand I did't like the ketchup in it. So I made it again without the Ketchup. KACHING.

So this is is healthy, easy and pretty quick like most of my other dishes since i'm very time pressured to make dinner- an hour at the most to make it, eat it, clean up and then let it settle for ooooh a good 20 minutes before training.

Give it a go and see what you think!

Asian Hoisin Salmon

Serves: 2

Ingredients

• 2 salmon fillets (mine were Asian spiced but plain is fine)

• 2tsp sesame oil

• salt and pepper

• 1tbsp sweet chilli sauce

• 2tbsp hoisin sauce

• 1tbsp rice wine vinegar

• 1tbsp coconut sugar (honey works too but use a heaped tsp instead)

• 1tbsp soy sauce

• 2 cloves garlic, minced finely

• 2tsp grated ginger

• 2tsp sesame oil, to fry

• Sriracha, mangetout, roasted cashew nuts, spring onions and rice or healthy grains to serve - depending how healthy obsessed you are -_<

*Notes

Method

- Line a deep set tray with tin foil and place the salon fillets inside.

- Combine all the ingredients together and pour 1/3 of the marinade/sauce over the salmon. Reserve the rest in a bowl ( cover if marinating the salmon ).

- Let it marinate overnight or for at least 30 minutes ( optional )

- When you are ready to cook the salmon, Take the salmon out the fridge and let it rest for 5-10 minutes.

- Meanwhile cook your optional grain now or later spending how long it will take to cook.

- Heat 2 tsp sesame oil in a deep set pan. Add the salmon and cook for 3-4 minutes on each side. Don't worry if the glaze bits fall of the salmon during the 'flip'.

- Take the reserved marinade sauce and pour half of it on top of the salmon. Cook for a further 5 minutes or until the sauce has thickened.

- Check with a fork if the salmon is cooked on the inside. if it is no longer jelly and shiny on the inside it's done. It should also be flaky.

- Turn off the heat and remove the salmon from the pan and sauce.

- Serve the salmon with the grain or rice, a sprinkle of spring onions and green beans. Top with cashew nuts for an extra crunch- make sure they're lightly toasted in the oven at 180 degrees Celsius, it's sooo much nicer!

- Pour over the remaining 1/3 of the marinade sauce or serve it on the side in a small bowl.

ENJOYYY

*Notes - This can also be cooked in the oven. Preheat the oven to 200 degrees and simply add 1/2 the sauce to the salmon to marinate and cook then remove from the sauce once cooked ( about 15-20 minutes ) and serve with the remaining half of the sauce! Et voila.