For a gourmet twist, coat salmon in lemon, lime and ginger marmalade glaze.
Ingredients
- 4 salmon fillets
Lemongrass and kaffir lime glaze
- 1/2 cup Buderim Ginger Marmalade
- 1/4 cup lime juice
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 2 kaffir lime leaves, finely shredded
- 1 lemongrass stem, finely chopped
- 1/2 teaspoon dried chilli flakes
- 2 tablespoons fresh coriander, chopped
Method
- Step 1Make glaze: Stir Buderim Ginger Marmalade, lime juice, brown sugar, soy sauce, finely shredded kaffir lime leaves, finely chopped lemongrass stem and dried chilli flakes in a saucepan over low heat for 2 minutes or until marmalade dissolves. Increase heat to medium-low. Simmer for 8-10 minutes or until glaze thickens. Stir in chopped fresh coriander.
- Step 2Preheat a barbecue grill or flat plate on medium-high. Cook 4 salmon fillets for 2 minutes each side or until almost cooked. Reduce heat to medium. Brush with glaze. Cook for 1-2 minutes each side or until salmon fillets are glossy and charred.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1877 kj
Energy
17g
Fat Total
4g
Saturated Fat
1g
Fibre
39g
Protein
103mg
Cholesterol
426.99mg
Sodium
34g
Carbs (sugar)
34g
Carbs (total)
All nutrition values are per serve
Notes
Also try firm white fish fillets such as ling, perch, barramundi or john dory.
Top tips: Don’t let your glaze boil or it may catch on the base of the pan.
If the glaze is too thich to brush, reheat slightly in the microwave.
Spoon half your glaze into a bowl before you start brushing. This way you only use as much as glaze as you need.
- Author: Michelle Southan
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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