Chilli & Ginger Salmon

This dish was absolute heaven and I took the concept from The Detox Kitchen – you can find the original recipe here.

I always say my favourite things about cooking is mixing it up and adapting to make it work for you. I loved the recipe and changed things up slightly with what I had in the cupboards and served it with our favourite accompaniments and a few leftovers!

Ingredients – for 4

4 pieces of Salmon

2 red chillies, de-seeded and finely sliced

2 garlic cloves, finely chopped

4 tbsp light soy sauce

2 thumb sized pieces of ginger, grated with the skin on

2 tbsp sesame oil

Handful of potatoes, chopped into cubes

1 tbsp garlic Italian seasoning

Salad ingredients (optional) – I used spinach, tomatoes, spring onions and some left over radishes and mushrooms (which I sliced and gently fried)


If serving with potatoes, pop them in a large pan at one side and add the garlic Italian seasoning (or just salt and pepper if you prefer!) and a drizzle of olive oil and toss. Put these in the oven at 180-200 degrees Celsius for 20 minutes.

*If using frozen salmon like me, pop that in with the potatoes and let it cook for 20 minutes and then move on to the following!

Mix together the chillis, garlic, soy sauce, ginger and sesame oil.

Remove the tray from the oven and add the piece of salmon to the other side.

Pour the sauce over the salmon so it’s all covered and put the tray back in for 15-20 minutes.

Meanwhile, if serving with anything else get that organised now!

Remove from the oven and serve up!

Such an easy, fresh weekday meal and tastes delicious! Hope you love it too!

Love, A x

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