Salmon with Lime and Chilli Sauce



1½ cups jasmine rice
2 cloves garlic, crushed
1 teaspoon grated lime rind
1 teaspoon grated fresh ginger
4 salmon fillets 
40g butter
1 tablespoon peanut oil
8 baby bok choy, halved
1/3 cup sweet chilli sauce
¼ cup lime juice
2 tablespoons chopped fresh coriander
1 lime, cut into wedges
NOTE: This recipe is best made just before serving.

Boil, steam or microwave the rice according to the packet directions.

Meanwhile, rub half combined garlic, rind and ginger on flesh side of salmon.

Heat the butter and oil in a large frying pan until the butter begins to foam. Add the salmon and cook until it is browned on both sides and cooked as desired. Salmon is best served medium rare. Remove salmon from pan and cover to keep warm.

Add the bok choy to the same pan with the remaining garlic mixture, chilli sauce and lime juice; stir until the bok choy is just tender.

Sprinkle the salmon with the coriander and serve with the rice, bok choy mixture and lime wedges.

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Midwest Foods Dubbo