One Tray Oven Baked Honey Chili Lime Salmon With Potatoes And Beans Recipes

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HONEY LIME AND CHILLI SALMON



Honey Lime and Chilli Salmon image

Honey Lime and Chilli Salmon - delicious salmon fillet baked with a sweet and spice glaze all finished off with a simple vegetable dish or corn, edamame, peppers, courgette and onion.

Provided by Siobhan (Slimming Eats)

Categories     Main

Time 27m

Number Of Ingredients 23

1 onion, diced
1 red bell pepper, diced
1 courgette (zucchini), diced
80g (½ cup) of frozen corn,
80g (1/2 cup) of frozen shelled edamame beans
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon of onion powder
120ml (½ cup) chicken stock
small handful of fresh coriander (cilantro), chopped
Salt and black pepper pepper
olive oil spray
650g (23oz) fresh salmon fillet
4 tablespoons honey
1 tablespoon of fresh lime juice
1 teaspoon of red chili flakes (add more or less depending on your spice level)
1 teaspoon of paprika
1 tablespoon of fresh chopped cilantro
1 spring onion (green part only), finely chopped
1 clove garlic, crushed
olive oil spray oil
salt and black pepper
fresh lime slices to garnish

Steps:

  • Preheat oven to 200c/180c/400f or gas mark 6
  • Place the salmon on a baking tray lined with foil.
  • In a bowl combine the honey, red chilli flakes, lime juice, paprika, coriander, garlic and spring onion.
  • Spoon the marinade all over the top of the salmon fillet. Then season with salt and black pepper and spray over the top with olive oil spray
  • Bake in the oven for approx 8 minutes (time may vary by thickness of the Salmon fillet) and then place under the grill just for a couple minutes to brown the top so it's lovely a golden.
  • Garnish with lime slices.
  • Spray a frying pan over a medium high heat with olive oil spray, add the onion and fry until lightly golden and softened.
  • Add in the peppers, zucchini, paprika, garlic powder, onion powder and a pinch of salt and black pepper and fry for a further couple of minutes minute.
  • Add in the corn and edamame beans along with the stock and continue to fry until the stock reduces down around all the vegetables.
  • Taste and add more salt and pepper if needed. Stir in some chopped coriander (cilantro).
  • Serve with the salmon and enjoy!!

Nutrition Facts : Calories 442 calories, Carbohydrate 32.2 grams carbohydrates, Cholesterol 38 milligrams cholesterol, Fat 18.9 grams fat, Fiber 3.9 grams fiber, Protein 36.5 grams protein, SaturatedFat 3.7 grams saturated fat, ServingSize 1 SERVING, Sodium 424 milligrams sodium, Sugar 21.4 grams sugar, TransFat 0 grams trans fat

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