Chili & Ginger Salmon Recipe


Chili & Ginger Salmon Recipe

Prep time: 30-45 minutes

Cook time: 30 minutes

Serves: 4-6 people


Ingredients for salmon:

125 ml olive oil

10-12 garlic cloves

3-4 cm piece of ginger

4-5 tbsp. coconut sugar

2-3 red chili without seeds

1 tbsp. sea salt

1 tsp. Chinese five spice

½ tsp. black pepper

4-6 salmon pieces approximately 150g each


Ingredients for rice:

500 g white sushi rice

2-3 cm piece of ginger

3-4 garlic cloves

3-4 tbsp. salted peanuts

2 tbsp. sesame seeds

2-3 tsp. toasted sesame oil

2 tsp. brown rice vinegar

1 small red chili

1 tsp. sea salt

Handful coriander leaves


Ingredients for salad:

1 medium head savoy cabbage

300g mange tout

2 garlic cloves

1-2 tsp. olive oil

1 red chili

Sea salt



  1. Blend all ingredients for the salmon into a paste and then spread evenly over your salmon fillets and leave to marinade for at least 2h or overnight.
  2. Pre-heat oven to 230 degrees C.
  3. Wash 500g of white sushi rice in cold water and drain.
  4. Transfer to a saucepan with 800 ml of cold water and leave to soak for 30 min.
  5. Bring to boil, cover and simmer for 10-12 minutes on low heat or until water has bean absorbed. Leave to stand covered for 10-15 min.
  6. In a dry pan toast sesame seeds and salted peanuts. When ready add to your rice.
  7. Finely chop your red chilli, ginger and garlic, then add to rice. Season rice with salt and brown rice vinegar.
  8. Wash and shred one head of savoy cabbage, then mix it with your: chilli, garlic, mange tout, salt and olive oil, then roast everything together for 10 minutes.
  9. Place the salmon on baking tray with some grease proof baking paper and roast for 10-14 minutes.
  10. Remove veg and salmon from the oven then serve on a bed of rice.


Nutritional Information:

Calories: 539kcal

Carbohydrates: 29.7g

Of which sugars: 7.1g

Protein: 42g

Fat: 30.7g

*Recipe provided by our chefs at Natural Fitness Food.

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