Fillet of salmon with skin on (or off if you prefer)
1 tbsp sweet chilli sauce
1 tsp vegetable oil
1 clove crushed fresh garlic
1 pinch good quality sea salt
Stir-fried Broccolini:
1x bunch fresh broccolini, washed and chopped
½ tsp freshly grated ginger
1 long red chilli de-seeded and finely sliced
½ tsp sesame oil
½ tsp veg oil
¼ lime to squeeze over the top when serving
1 x serve cooked Glossy Rice as side


Pat your salmon fillet dry with paper towel.

In a little bowl (I like to use a dipping sauce bowl) add your sweet chilli sauce, garlic, half your veg oil and pinch of salt. Stir to make a paste.

Using a teaspoon, put half the paste onto the flesh side of the salmon (this will keep the skin from burning and allow it to get nice and crispy).

Heat a small pan to a med-high heat and add half teaspoon of oil.

Place fillet in the pan, skin side down. Allow to cook until skin is crispy or until you see the usually translucent pink flesh of the salmon turn to more of an opaque colour and it slowly starts to make its way up to the top of the fish (around 4min).

Using a spatula, turn the fish over and pour the remainder of the paste over the crispy skin.

Cook until you like it. I know a lot of people like it rare but hey, if you’re new to salmon and not keen on the translucent texture medium rare then cook it well done! Allow your salmon to rest on a plate while you cook the broccolini.

Heat a medium fry pan on a high heat and add in the vege & sesame oil. Throw in your broccolini and toss through, coating the broccolini and getting the heat right through the veges.

Add the ginger and give it one more toss through. Pour in a tbsp water. Pop your lid on for 90sec and let the steam braise the broccolini.

To serve

Serve hot on the plate next to your salmon and squeeze over some fresh lime.

Serve with some steamed glossy rice

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