Photo: Caroline Attwood
Salt & pepper salmon with chilli dipping sauce
11 ingredients
Serves 4
openrecipes
Bring your salmon supper to life with this spicy and speedy recipe
Estimated Nutrition (whole recipe, rough)
649
Calories
26g
Protein
27g
Fat
66g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tsp Sichuan peppercorns (try the Barts spice range)
- 1 tsp Chinese five-spice powder
- 1 tbsp cornflour
- 4 skinless salmon fillets
- sesame oil
- 200g sugar snap peas
- 300g cooked rice or noodles
- 100g golden caster sugar
- 200ml rice wine vinegar
- 1 shallot , finely chopped
- 1 tbsp crushed red chilli flakes
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes