Red Hot Chilli Seared Salmon & Peppers

Marinated Salmon and peppers scorched and baked for a quick and spicy meal!

Pre-heat the oven to 200 or 180 fan

Prep 20 mins

Cook time 25 mins

Serves 4

Ingredients

2 clove garlic minced

1 tbsp ginger peeled and finely grated

1tbsp olive oil

2 tbsp soy sauce

3 tablespoon Franks or Buffalo chilli sauce

2 tsp brown sugar

Pinch chilli flakes

3 tsp siracha sauce

1tbsp paprika

1/2 tsp salt

4 salmon fillets

4 peppers (yellow, orange or red)

Olive oil to drizzle

1 tbsp paprika

1 tsp cayenne

2 spring onions sliced 

1 lime quartered

8 oz or Rice cooked to packet instructions. I usually do 2 oz per person. Fill the pan with boiling water to twice the height of the rice and boil for 15 mins. Check if done then drain and return to the pan with lid on to keep warm.

Method 

Make the marinade in a wide shallow dish by mixing together the garlic, ginger, olive oil, soy sauce, chilli sauce, brown sugar, chilli flakes, paprika, salt and sriracha.

Place the salmon fillets into the marinade and coat in the mixture. Cover with clingfilm and put in the fridge for a minimum of an hour but over night even better!

When you are ready to cook, put the peppers on a baking tray, drizzle olive oil and sprinkle with paprika and cayenne pepper. Place in the oven and cook for 15 mins (you will then add the salmon for a further 8 mins).

When the peppers are a couple of minutes away from their 15 min roast, pour a dash of oil into an oven proof frying pan and heat on the highest heat until hot. Sear the salmon fillets on both sides for one minute each side without turning in-between to get a scorched crust but don't burn.  

Don't throw away the marinade! 

Place the pan containing the salmon fillets into the oven with the peppers for 8 mins (or transfer salmon to baking sheet with peppers if pan not oven proof).

Put the rice in a large ramekin/small bowl if you have one and pat down. Put the plate over the top then invert.

Add 100ml water to the marinade in the shallow dish and stir well. Either pour into in the frying pan and heat or pour into a microwavable bowl and heat through. 

To serve, plate up the peppers and salmon drizzle with sauce and sprinkle the rice with spring onions. Pop 1/2 lime to squeeze over the salmon when ready to eat. 

Enjoy!