Asian-style salmon with rice and broccoli
Salmon fillet rubbed with ginger, chilli and a little brown sugar, then baked under a layer of cream with lime and garlic. Served with jasmine rice and broccoli with toasted sesame seeds. Many instead fry the salmon in chunks and make the sauce with crème fraîche, sweet chilli sauce and soy.
- 30 minTime
- 15 minHands-on
- 4Portions
- ≈ 52 krper portion
- 790kcal per portion
Ingredients for 4 portions
- 600 gSalmon fillet, skinless
- 1 tspSugar, brown sugar
- 1 tbspGinger, finely grated
- 3 mlChili flakes
- to tasteSalt
- 1Lime, zest and juice
- 1 cloveGarlic
- 2 dlDouble cream
On the side
- 3 ½ dlRice, jasmine rice
- 250 gBroccoli
- 2 tbspSesame seeds, toasted
Method
- Heat the oven to 175 °C. Put the salmon in an ovenproof dish. Mix the brown sugar, ginger, chilli flakes and salt and rub the mixture into the fish.
- Zest and juice the lime. Finely chop the garlic and stir it into the cream with the lime zest and juice. Pour the mixture over the salmon.
- Bake the salmon in the middle of the oven for about 20 minutes, until the fish is just cooked through and flakes easily.
- Cook the rice according to the packet instructions while the salmon bakes.
- Cut the broccoli into long florets and boil them in lightly salted water for about 3 minutes, until tender but still with some bite. Drain and toss with the sesame seeds.
- Serve the salmon with the sauce from the dish, the rice and the broccoli.
The cost is estimated from Swedish grocery prices.
