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Sweet Chilli Salmon and Asian Veg


  • Salmon fillets 

  • Broccoli 

  • 1/2 tsp of nutmeg

  • 1/2 tsp garlic flakes or 1 clove of garlic 

  • 4 tbsp Sweet chilli sauce 

  • 2 tbsp lemon or lime juice 

  • 3 Medium sized  white potatoes

  • Salt and Pepper 

  • 2 tbsp Ligt soy sauce

  • 2 tbsp extra virgin olive oil

  • 2 tbsp of light ppread (Benecol or Flor Pro.Activ are cholesterol lowering spreads).

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  1. Pre heat the oven at 200 degrees/ Gas mark 6

  2. Chop potatoes into quarters 

  3. Boil potatoes on high heat, then reduce to medium heat and simmer for 20 minutes 

  4. After 20 minutes, drain the potatoes and put back in the pan.

  5. Season with a pinch of salt and add 2 tbsp of spread to the potatoes and use a potato masher to squash until smooth

  6. Chop each branch of the broccoli and slice into flat strips.

  7. Add to a pan and bring to a boil. Them simmer for 3-5 minutes until it is semi cooked and but still firm. Then drain. 

  8. Warm 2 tbsp extra virgin olive oil in a frying pan on a medium-high heat and add the broccoli, 1/2 tsp garlic and 1/2 tsp nutmeg.

  9. Stir for 5 minutes and turn off heat. Now drizzle 2 tbsp of soy sauce and stir.

  10. Put the salmon fillets in a mixing bowl and add 2 tbsp lemon juice and 4 tbsp sweet chilli sauce

  11. Gently stir to coat the salmon in the mixture

  12. Line a oven proof tray with with tin foil and place the salmon fillets on the tray, keeping some of the mixture.

  13. Place in the oven for 10 minutes 

  14. After 10 minutes take out the salmon and pour the rest of the marinate over the salmon 

  15. Place back in the oven for 6-8 minutes.

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