January’s recipe: Jamie Oliver’s Sticky, citrusy grilled salmon with a chilli kick

It’s not surprising. The beginning of the year dishes out cold, wet, dull months that invoke comfort eating and duvet days. No wonder we fall off the healthy eating wagon so easily and revert back to our naughty eating habits.

Sticky, citrusy grilled salmon with a chilli kick

To help get us back on track, we thought a delicious, salmon dish from Jamie Oliver would do the business. Salmon is just coming into season and this healthy recipe delivers a sizeable flavour-punch. Something that’s often missing with the healthy option.

Jamie’s dish is straightforward, simple to prepare and quick to cook. It can be served hot or cold. And if it energises us as much as its creator, then we’re onto a good thing, surely?

Here’s what you’ll need to feel smug and self righteous again:

Serves: 6
Marinating time: 1 hour
Cooking time: 10 minutes

2 sticks of fresh lemongrass
½ small bottle of low-salt dark soy sauce
1 bunch of fresh coriander, stalks finely sliced, leaves reserved
1 thumb-sized piece of fresh ginger, finely grated
4 cloves of garlic, finely grated
1 large salmon fillet, (about 1kg from sustainable sources, ask your fishmonger), scaled and pin-boned
4 tablespoons of runny honey
2 red chillies, deseeded and finely sliced
4 spring onions, finely sliced
2 limes

Bash up your lemongrass and mix it with the soy sauce, coriander stalks, ginger and garlic, then rub all over the salmon fillet. Leave it to marinate for an hour or so, either in a plastic bag or on a tray covered with cling film.

Preheat your grill to its highest setting. When you’re ready to cook the salmon, remove it from the marinade, brush with honey and grill for 10 minutes.

Fork up the cooked salmon a little so everyone can see the lovely, dark, sticky outside and the juicy, pink fish underneath. Serve sprinkled with the chillies, spring onions, reserved coriander leaves, then squeeze over the lime.

(Recipe courtesy of www.jamieoliver.com)