A basic thai marinade with sweet chilli sauce, lime and ginger goes perfectly with salmon fillets, wild rice and green vegetables for an easy mid-week dinner.
Rinse the rice and put it on to cook as per the packet instructions. Heat the oven to 220C/430F.
Line an oven dish with baking or parchment paper and lay the salmon fillets skin side down.
Mix the marinade ingredients together in a bowl.
Spoon the marinade over the salmon, covering the entire length of the fillet.
Bake in the oven for 10 -15 minutes, depending on the thickness of the fillets until the flesh easily flakes.
Steam the tenderstem broccoli over the rice for the last 3 -4 minutes until it is bright green in colour.
Notes
Ingredient Notes
Salmon Fillets - a typical salmon fillet for one person weighs between 120g and 140g /4oz-5oz. Buy with the skin on. Look for fillets that are moist and avoid anything that has brown or grey blemishes as this means it is not fresh. It should also smell slightly salty and the fish smell shouldn't be unpleasant.
Sweet Chilli Sauce - this is widely available. You can buy versions with reduced sugar.
Soy sauce - this adds the umami to the marinade.
Ginger - buy fresh root ginger if you are able and grate it yourself for the best flavour.
Lime - you will use the zest and juice.
Wild Rice - this comes in different forms. You can buy 100% wild rice or a mixture of wild rice and basmati. The cooking time for 100% wild rice varies so check the packet. Wild rice has a firm texture and a slightly nutty, earthy flavour. I've used wild rice with basmati here as the cooking time is shorter at just under 20 minutes.
Tenderstem broccoli - this cooks quickly and goes very well with the flavours.
Alternative Cooking Method
If you prefer, you can grill your salmon fillets for 6 - 8 minutes. Place your oven dish on the middle shelf under the grill.
Storage, reheating and leftovers
The cooked salmon fillets will keep in the fridge for 3 - 4 days. Leftover salmon and rice can be eaten cold the next day. Cool leftovers quickly and place them in the fridge. Don't leave fish or rice out at room temperature.To re-heat a salmon fillet, place the fillet on a baking tray and cover with foil. Re-heat at 135C / 275F for about 15 minutes.To reheat rice, place it in the microwave with a few tablespoons of water and re-heat until it is piping hot all the way through.Remember you should only re-heat foods once.This salmon dish won't freeze well.