Sticky soy and chilli salmon

Serves 4
2 tbsp sesame oil
4 tbsp sriracha, (or your favourite chilli sauce)
4 tbsp soy sauce
2 tbsp rice wine
2 tbsp honey
2 garlic cloves, crushed
1 x 3cm piece of fresh ginger, peeled and grated
4 salmon fillets
1-2 tbsp sesame seeds
1 lime, thinly sliced

To serve:
Stir-fried vegetables
  1. In a shallow bowl, mix together the sesame oil, chilli sauce, soy sauce, rice wine, honey, garlic and ginger. Place the salmon in the marinade, flesh side down. Set aside to marinate for 20 minutes.
  2. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
  3. Place the lime slices in a baking dish in a single layer and place the salmon on top, skin-side down.
  4. Spoon the leftover marinade over the salmon. Sprinkle with sesame seeds and roast for 15 minutes or until done to your liking.
  5. Serve with rice or noodles and some stir-fried vegetables.

Note: Noodles can be used as an alternative to rice, if you wish.

Per serving: 392kcals, 19g fat (2.8g saturated), 20.9g carbs (11.1g sugars), 35.9g protein, 1.1g fibre, 1.152g sodium