Monday, 9 December 2013

Baked Salmon with Sweet Chilli Relish

This salmon baked with a topping of crème fraiche and Anathoth's sweet chilli relish keeps beautifully moist. Great for a vegetarian option on Christmas day.

Per person:


1 tablespoon of crème fraiche
1 tablespoon of Anathoth's sweet chilli relish
1/2 teaspoon of finely chopped lemon grass (optional)

Mix together and spread over a piece of salmon

Lay fish on baking paper
Bake for about 20 minutes or until done at 180 C

Scatter chopped coriander over the top.

Serve with more sweet chilli relish on the side.
and a small salad of tomato, cucumber and avocado dressed with olive oil


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