- Place the chilli, garlic, vinegar, tamari, coconut sugar in a food processor and process to combine. Put the salmon fillets in a shallow dish. Pour over the marinade and set aside in the fridge for 30 minutes.
- Make up the dressing by mixing the lime juice, xylitol and mirin together until the xylitol has dissolved.
- Put the bean sprouts, cucumber, mint, spring onions, cashews and the dressing in a bowl and toss until well combined.
- Preheat the grill to high. Remove the salmon from the marinade. Place the salmon on a lined baking tray. Grill for about 7 minutes or until the fish is golden and just cooked through.
- Place the remaining marinade in a small pan and simmer to form a glaze. Pour over the cooked salmon.
Top tip: This recipe serves 2 which means you can have it for dinner and then the leftovers for lunch the next day.
Recipe from Christine Bailey. Christine is an award winning Nutritionist, Chef and Author with over 18 years of experience.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
Wild Alaskan salmon is an excellent source of omega 3 fats and protein. Make use of frozen fillets of salmon – just defrost before using
1 pickled chilli, drained 2 garlic cloves, crushed 1tbsp tamari soy sauce 2tbsp apple cider vinegar 2tbsp coconut sugar or xylitol 2 salmon fillets, boneless 2tbsp Lime juice 1tbsp xylitol 1tbsp mirin Handful of bean sprouts 1 cucumber, halved and thinly sliced Small handful fresh mint leaves, chopped Small handful of coriander leaves, chopped 2 spring onions, sliced finely 1tbsp chopped cashews
Time: 10 minutes Serves: 2 Nutrition: n/a