Featuring a deliciously sticky sweet chili glaze, this succulent salmon recipe is heavy on flavor and light on calories. The whole meal, including a side of fluffy basmati rice and crunchy Tenderstem broccoli, comes in under 500 calories – perfect for days you’re after something satisfying and super macro-friendly.
It’s a great healthy dish that tastes indulgent and delivers plenty of protein along with important omega-3s. Plus, it’s a really simple one to keep on standby for impressing friends and family, or you can keep the extra portion for your lunch the next day. I can’t get enough of it.
Ingredients
- 2 salmon fillets (skinless)
- 1 tsp. fresh ginger
- 1 garlic clove (crushed)
- 1 tbsp. soy sauce
- 2 tbsp. oyster sauce
- 2 tbsp. sweet chili sauce
- 100g basmati rice
- 100g Tenderstem broccoli
- Spring onions (chopped)
- Sesame seeds
Instructions
First, make your marinade by combining the fresh ginger, garlic, soy sauce, oyster sauce, and sweet chili in a bowl and stirring well to combine.
Add the salmon fillets to the marinade and turn them over and over to coat fully. Then cover the bowl with the salmon still inside and leave to marinate for 30 minutes. If you don’t have time for this you can skip, but the extra taste will be worth it if you can spare half an hour!
While waiting for the salmon to marinate, preheat your grill to 395°F.
Once marinated, place the salmon fillets on a lined baking tray and pour any excess marinade on top of them.
Grill for 7-10 minutes until the top of the salmon is glazed and caramelized.
Remove and serve immediately with basmati rice and steamed Tenderstem broccoli. Garnish with chopped spring onions and sesame seeds.
Nutritional info per serving:
| Calories | 483 |
|---|---|
| Total Fat | 16g |
| Total Carbohydrates | 54g |
| Protein | 29g |
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