Mandarins and Sweet Chilli Glazed Salmon
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Prep time 10 minutes
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Cooking time 10 minutes
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Total time 20 minutes
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Serves 4
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Difficulty Easy
Ingredients
- 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
Instructions
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.
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