Asian-Style Baked Salmon with Broccoli, Lime & Cashews
A gently baked side of salmon under a bright chilli-lime-ginger glaze, served with lime-dressed broccoli, toasted cashews and sesame. All the sweet-hot flavour of the takeaway version, with far less sugar and salt.
Best for heart-health · high-protein · omega-3
This is the kind of dinner that looks impressive but is really just one tray of salmon and a pan of broccoli. The glaze does the heavy lifting: fresh chilli, garlic, ginger, lime and just enough sweet chilli and soy to lacquer the fish without drowning it in sugar. Baking the salmon low and slow keeps it silky and just-set rather than dry. The classic Swedish version leans on a couple of decilitres each of sweet chilli and teriyaki sauce — delicious, but a sugar-and-salt bomb — so I've cut both right back and let the fresh aromatics carry the flavour instead. Salmon brings the omega-3s, broccoli the crunch and fibre, and a handful of cashews the richness. Serve with wholegrain rice and dinner feels like a treat.
Ingredients
For the salmon
- 600 g skin-on salmon fillet , in one piece or 4 portions
- 2 g fine sea salt
- 1 g black pepper , freshly ground
For the glaze
- 1 red chilli , deseeded and finely chopped
- 1 clove garlic cloves , finely grated
- 15 g fresh ginger , finely grated
- 1 Lime , zest and juice
- 45 ml sweet chilli sauce
- 30 ml soy sauce
- 15 ml honey , or maple syrup
To serve
- 400 g broccoli , cut into florets
- 10 ml olive oil
- 1 Lime , zest only, plus slices to garnish
- 60 g roasted cashews , roughly chopped
- 15 g sesame seeds , toasted
- 10 g fresh coriander , leaves picked
- 240 g wholegrain rice , dry, to serve
Instructions
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1
Heat the oven to 175°C (350°F) and line a baking tray with paper. Get the wholegrain rice cooking per the packet.
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2
Stir together all the glaze ingredients — chilli, garlic, ginger, lime zest and juice, sweet chilli, soy and honey — and taste for a balance of sweet, salty, sour and hot.
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3
Season the salmon with salt and pepper, set it skin-side down on the tray and brush over about half the glaze.
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4
Bake until the salmon is just set and flakes at the edges but is still glossy in the middle, brushing on a little more glaze halfway through.
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5
Meanwhile, cook the broccoli in lightly salted water until just tender and still bright, then drain and toss with the olive oil and lime zest.
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6
Toast the cashews and sesame seeds in a dry pan until golden and fragrant, watching so they don't catch.
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7
Serve the salmon with the broccoli and rice, spoon over the remaining glaze, and finish with the cashews, sesame, coriander and lime slices.