A spicy take on fish dishes.


  • for the salmon:
  • 4 salmon fillets (approx 7 oz each)
  • 1 red chilli
  • 3 slices of ginger, thumb size
  • 1 garlic clove
  • 2 tblsp chopped coriander
  • juice of 1 lime
  • 1 tblsp light oil
  • salt and pepper to taste
  • asian style shallot, mango and red chilli salad
  • 1 pack of wild rocket or watercress
  • 2 red chillies (de-seeded & finely sliced)
  • 0.5 mango (cut into julienne)
  • 120 g raw bean sprouts
  • 4 -5 shallots (sliced finely)
  • 8 cherry tomatoes (halved)
  • 3 tsp light soy sauce
  • 1 tblsp light oil
  • salt and pepper to taste


  • Whiz up the chilli, ginger, garlic, coriander, lime juice, and oil in a food processor
  • Rub this into the fillets of salmon and season with salt and pepper
  • Place on a tray and bake in a preheated oven for approx 10 - 12 minutes depending on size or until almost cooked through at 190°C
  • Reheat thus finishing the cooking process and leaving the fish moist when required
  • This can be prepared about an hour in advance and the fish itself needs only to be marinated for a maximum of 20 minutes
  • Serve with this fresh, tasty and colourful salad
  • Salad Method:
  • First, place the shallot marinating in the soy sauce and the oil with a little seasoning for about 15 minutes
  • Then at the last moment add the rest of the ingredients, season to taste and serve straight away
  • To serve either leave the bowl of salad on the table and allow everyone to dig in and have a portion of fish also or simple place some salad in the middle of the plate and top with a piece of warm fragrant salmon to serve

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