Chilli ginger glazed salmon with mango and cucumber salsa (15 mins prep/25 mins cooking)

This is a straightforward and very tasty recipe, bursting with flavour and perfect for the ‘summer’.  The person I ate it with said they liked the combination of the heat of the chilli glaze and the fresh zinginess of the salsa, but I am not allowed to officially quote them as they were too ashamed of having used the word ‘zinginess’..  You can use basmati or brown rice, but I like the nutty texture of brown rice.


Here is the recipe (originally by  Serves 6:


4cm (1/2 in) piece root ginger, finely grated

2 tbsp soft brown sugar

2 tsp mild chilli powder

2 limes, zested and juiced

6 medium-thick salmon fillets

brown or basmati rice and plain/greek yoghurt to serve

For the relish

1 large mango, peeled and diced

1 small cucumber, finely diced

1 small red onion, finely diced

handful of mint, chopped

In a bowl mix the ginger, sugar, chilli powder, lime zest and half the lime juice.  Season to taste.  Put the salmon fillets in the marinade, turning to coat, and set aside.

Preheat the oven to gas mark 7 / 220 degrees.  Mix the relish ingredients with the remaining lime juice.  Season with a little salt and set aside.  Put the marinated salmon on a tray and cook in the oven for around 25 mins, until the top is sticky and a little browned and the rest is flaky.  Meanwhile cook the rice.  Serve the salmon on top of the rice, and top with the relish, with the yoghurt on the side.