Baked BBQ Salmon Recipe

Cooking in a heatwave can be difficult? What to cook, can you be bothered? Does the family want hot food?

One thing’s for sure, it’s never too hot for a BBQ and this Baked BBQ Salmon recipe is a winner!

Prep: 15 mins| Cook: 20 mins | Serves: 4

Ingredients

• 1 jar Cottage Delight Korean Barbecue Paste
  • 1-2 limes
  • 1 tbsp caster sugar
  • 2 nests rice noodles
  • 1 carrot, sliced diagonally
  • 1 bunch spring onions, finely shredded
  • 200g sugar snap peas, sliced diagonally
  • 300g beansprouts
  • 4 frozen salmon fillets
  • ½ lime, cut into 4 wedges

Method

1. Preheat the oven to 220°C/200°C fan/gas mark 7
2. For the salad dressing, combine 2 tablespoons of the Korean Barbecue Paste with the juice of ½ a lime and ½ tablespoon sugar. Taste and adjust the sugar, adding more to taste, and set aside.
3. Soak the rice noodles in freshly boiled water for 4 minutes, as per the packet instructions, then drain
4. Toss the carrot, spring onions, sugar snap peas and beansprouts together in a large bowl. Add the cooked noodles and mix thoroughly
5. Meanwhile, pat the salmon dry with kitchen paper to remove any excess moisture and place on a baking tray lined with a little oil. Spread 1 heaped teaspoon of Korean Barbecue Paste onto each fillet to cover the fish. Bake as per packet instructions, until the fish is just cooked through in the middle and the glaze has caramelised a little.
6. Toss the noodle salad with the dressing and serve alongside the fish with some lime wedges on the side

There you have it, a delicious Baked BBQ Salmon recipe. Enjoy!

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