Oils
Rapeseed Oil
Chili Oil
Dressings
Classic Vinaigrette
Balsamic Dressing
Honey & Mustard
Ultimate Chilli Dressing
Chilli, Soy & Ginger Honey Salmon
Aromatic, fresh and punchy, this tasty salmon dish by James at Beefy Boys is great for those days when you’re craving big, bold flavours. The salmon is beautifully marinated with Cold Pressed Rapeseed Oil, garlic, vinegar and soy, whilst our Ultimate Chilli Dressing brings a flavourful hit to the cucumber side salad. Served with Tilda Garlic & Herb rice, it’s a healthy and delicious meal you’ll want to repeat more than once.
Ingredients
For the Salmon:
1 salmon fillet (per person)
1 bunch spring onion,
1 thumb size piece of ginger, grated
2 garlic cloves, grated
1 tbsp hoisin
¼ cup red wine vinegar
2 tbsp fish sauce
2 tbsp sesame oil
2 tbsp Mellow Yellow Cold Pressed Rapeseed Oil
1 tbsp chilli crisp
½ cup soy sauce
Juice of 1 lime
Juice of 1 orange
¼ cup coriander
For the cucumber salad:
1 cucumber, chopped
Half white cabbage, thinly sliced
Handful of chopped coriander
½ Lime juice
2 tbsp Mellow Yellow Ultimate Chilli Dressing
For the rice:
1 packet of Tilda Garlic and Herb rice
Spring Onion
Splash of water
Drizzle of Mellow Yellow Cold Pressed Rapeseed Oil
Method
To make the marinade, combine all of the salmon ingredients together in a dish. Add the salmon fillets, coat well in the marinade and set aside for at least 30 minutes.
Heat the oven to 180C. Place the marinated salmon in a baking dish, spoon over some of the sauce and bake for 10-15 minutes.
For the salad, add the ingredients to a bowl and dress with the Mellow Yellow Ultimate Chilli Dressing.
For the rice, add a spoon of oil to a hot pan, add the spring onions and fry for a minute. Add the Tilda Garlic and Herb rice and cook for 5 minutes. Add a splash of water and cook for a further couple of minutes.
To serve, place the rice in a bowl, topped by the salmon and some of the sauce, followed by the cucumber salad.
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