Feel like eating fish? This super-fast grilled salmon is just the thing!


  • 1 long red chilli, seeds removed, finely chopped
  • 2 teaspoons caster sugar
  • 1 tablespoon lime juice, plus lime wedges to serve
  • 2 teaspoons fish sauce
  • 2 teaspoons sesame oil
  • 2 cups coriander leaves
  • 1 cup mint leaves
  • 1 punnet grape tomatoes, halved
  • 2 eschalots, thinly sliced
  • 4 x 180g salmon or ocean trout fillets
  • 1 tablespoon sunflower oil
  • Steamed jasmine rice (optional), to serve


  1. Preheat the oven to 190°C.
  2. Place the chilli, sugar, lime juice, fish sauce and sesame oil in a bowl and stir until the sugar has dissolved.
  3. Tear the herbs in a separate bowl and add the tomatoes and eschalots.
  4. Season the salmon fillets with salt and black pepper, then set aside.
  5. Heat the sunflower oil in a non-stick ovenproof frypan over medium-high heat. Add the salmon and cook for 2 minutes on each side. Transfer the salmon to the oven and cook for a further 5 minutes or until the salmon is cooked to your liking.
  6. Just before serving, toss the dressing with the tomato mixture.
  7. Place the salmon on a plate and top with the salsa. Serve with lime wedges and steamed jasmine rice, if desired.