If you’re looking for a heatwave-friendly dinner that’s easy to prepare, look no further than this Korean Baked BBQ Salmon recipe from Cottage Delight. It’s quick and easy to prepare, doesn’t require too much time in the oven and will satisfy the whole family.
See also: Jamaican Brown Stew Chicken Recipe for Jamaica Independence Day
Prep: 15 mins | Cook: 20 mins | Serves: 4
Ingredients
• 1 jar Cottage Delight Korean Barbecue Paste
• 1-2 limes
• 1 tbsp caster sugar
• 2 nests rice noodles
• 1 carrot, sliced diagonally
• 1 bunch spring onions, finely shredded
• 200g sugar snap peas, sliced diagonally
• 300g beansprouts
• 4 frozen salmon fillets
• 1⁄2 lime, cut into 4 wedges
Method
1. Pre heat the oven to 220°C/200°C fan/gas mark7
2. For the salad dressing, combine 2 tablespoons of the Korean Barbecue Paste with the juice of 1⁄2 a lime and 1⁄2 tablespoon sugar. Taste and adjust the sugar, adding more to taste, and set aside.
3. Soak the rice noodles in freshly boiled water for 4 minutes, as per the packet instructions, then drain
4. Toss the carrot, spring onions, sugar snap peas and bean sprouts together in a large bowl. Add the cooked noodles and mix thoroughly.
5. Meanwhile, pat the salmon dry with kitchen paper to remove any excess moisture and place on a baking tray lined with a little oil. Spread 1 heaped teaspoon of Korean Barbecue Paste onto each fillet to cover the fish. Bake as per packet instructions, until the fish is just cooked through in the middle and the glaze has caramelised a little.
6. Toss the noodle salad with the dressing and serve alongside the fish with some lime wedges on the side.
See also: Vegan Pistachio Ice Cream Recipe for a Cooling Dessert
