Mandarins and Sweet Chilli Glazed Salmon

  • Prep time 10 minutes

  • Cooking time 10 minutes

  • Total time 20 minutes

  • Serves 4

  • Difficulty Easy

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  • 1 ½ cups Tilda Coconut Rice
  • 1 ½ cups cold water
  • 200ml Trident Coconut Cream
  • 1 kaffir lime leaf, optional
  • zest and juice of 2 mandarins
  • ⅔ cup Trident Sweet Chilli Sauce
  • 4 x 160g salmon fillets

Step 1 - Preheat oven to 200C (180C fan forced). Line the base of an oven tray with baking paper.

Step 2 - To make coconut rice, place all ingredients in a medium saucepan over high heat. Bring to the boil, reduce heat to low and simmer, covered, for 8-10 minutes or until just cooked. Remove from heat and stand, covered, for 5 minutes. Dicard lime leaf.

Step 3 - Meanwhile, combine mandarin zest and juice with Trident Sweet Chilli sauce. Arrange salmon fillets, skin side down, on baking tray, and pour over marinade.

Step 4 - Bake for 10-15 minutes, spooning marinade back over salmon halfway through cooking. Serve with coconut rice.



Today it's so easy to create delicious, wok-inspired Asian meals at home with fresh ingredients and Trident's range of authentic Asian products... and you don't have to be a professional chef to do it.

On our website you'll find great recipes to create delicious Asian meals that family and friends are sure to love

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