Sweet and spicy salmon (pescatarian, gluten free, dairy free)

This sweet and spicy salmon is cooked in the oven for a super quick, delicious and easy dinner. Served with crispy kale, spicy serrano pepper and some crunchy peanuts.

PREP:

10

MIN

COOK:

10

MIN

TOTAL:

20

MIN

SERVINGS:

2

INGREDIENTS

Marinade:

2 garlic cloves, sliced thin

1 1/2 tbsp lime juice

1 tbsp vinegar

2 tbsp tamari

2 tbsp of raw honey

1/2 tbsp avocado oil

2 salmon fillets. Skin-on

For the flat pan:

1 small bunch of kale or spinach

1 bunch of green spring onion

1/2 tbsp avocado oil

salt and pepper, to taste

1 pepper or two chillies, sliced thin

2 tbsp chopped peanuts (not required if allergic :) )

sesame seeds (for garnish, not required but gives it a lovely taste)

INSTRUCTIONS

Make the marinade: whisk together the garlic, lime juice, rice vinegar, tamari, honey and avocado oil in a small bowl and transfer half of the marinade to a ziplock bag. Season the salmon with a pinch of salt and then place it in a ziplock bag. Refrigerate for 20 to 30 minutes. Reserve the leftover marinade for later.

Preheat the oven and 180c with the fan and grill both on.

On a large rimmed baking sheet, layer the kale leaves and green onions evenly, so they are well spaced out (use two baking sheets if needed). Drizzle both with avocado oil and season with salt. Transfer to the oven for three minutes.

Remove the baking sheet and take the kale off and set it aside (it should be somewhat crispy and browned).

Place the salmon on top of the green onion and drizzle half of the leftover marinade on top. Cook for an additional six minutes.

Remove the baking sheet and drizzle the remaining marinade over the salmon and top with chilli or pepper. Place back in the oven and cook for two minutes, until charred and the salmon is cooked through to medium-rare at the thickest part, about two minutes more if required. Top with roasted peanuts and sesame seeds.