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- Preheat the oven to 200˚C/180˚C fan/gas mark 6.
- In a small pan over a low heat, combine the sesame oil, honey, lime juice, soy sauce, rice vinegar and red curry paste. Season with black pepper, then whisk until the honey melts and blends with the other ingredients.
- Place the salmon fillets skin-side down in a baking dish. Pour half of the sauce over the salmon. Bake for 15 minutes or until cooked to your liking, then remove from the oven. Cover with tin foil and allow to rest.
- Pour the sauce from the baking dish back into the small pan, adding it to the remaining half of the sauce. Place over a medium-high heat and reduce slightly. Pour the glaze over the salmon. Sprinkle with sesame seeds and serve with rice or noodles.
458kcals, 25.7g fat (3.9g saturated), 22.2g carbs, 17.7g sugars, 36.4g protein, 1.4g fibre, 0.726g sodium
MAKE IT YOURS:
Swap the soy sauce for tamari and serve with rice for a gluten-free meal!
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