Chilli Lemongrass Crusted Salmon



  • 2 tbsp sunflower seeds
  • 1 stick lemongrass, finely chopped
  • 1/4 chilli, finely chopped
  • thumb-size piece of ginger, peeled and grated
  • 1 tbsp olive oil (plus extra for drizzling)
  • 1 tsp cider vinegar
  • salt and pepper
  • 2 salmon fillets


Begin by posting the sunflower seeds in a dry frying pan over a medium to high heat for about 8-10 minutes, or until they release the nutty smell and are brown in some places. Transfer to a plate and allow to cool, then chop roughly.

Combine the seeds, lemongrass, chilli, ginger, olive oil, cider vinegar and seasoning in a bowl before evenly spreading it over the top of the salon fillets.

Line in a baking tray with foil and drizzle with olive oil. Place the salmon skin-side down and bake at 200C for 10-12 mins, or until it is cooked through and your kitchen is filled with fragrant aromas. Served with stir-fry veg or wilted greens.


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