With a zesty hit of lime and gorgeous, sticky sweet chilli sauce, this zingy sweet chilli salmon is a wonderful meal to enjoy. Served on a bed of rice with pan fried pak choi, baby corn, spring onions and edamame beans, you’re also packing in 3 portions of veg and lots of fibre to keep your body happy and healthy.
Is This a Gluten Free Recipe?
Yes this dish is gluten and dairy free, as I have used gluten free tamari sauce instead of soy sauce. And the other ingredients are all naturally gluten free. Note, sweet chilli sauce is usually gluten free, but you should always check the label to ensure your variety definitely is.
However if you are not gluten free, feel free to use standard soy sauce in place of it – a direct 1 to 1 substitution.
I Love The Sound of This Recipe, Do You Have More Dinner Ideas?
I do indeed! On this website you’ll find plenty of tasty dinner recipes, just have a look through the recipes section. Or if you prefer hard copy recipes…
I have loads of delicious gluten free meals in my cookbook, Eat & Enjoy Gluten Free, which has 100 delicious gluten free recipes that I think you will love. It’s roughly a 50/50 split between meals and baking, with a recipe for every occasion. I think you’ll love it!
Can I Use Different Vegetables?
Absolutely, use whatever vegetables you need to use. Ones to consider: pepper, carrots, mushroom, bok choi, choi sum, courgette, aubergine and broccoli. All would be lovely in the zingy sweet chilli sauce and will cook well using the method specified.
Is This Recipe Spicy?
No, not massively spicy, as we are only using the sweet chilli sauce for heat here (unless you use a particularly spicy brand but the ones I have tried are mild). I used this Waitrose Sweet Chilli Sauce.
If you like a bit of spice, add a tsp or two of chilli flakes into the sauce, or finish the dish with some slice fresh red chilli.
Tips For Success
Reduce the sauce down until it’s nice and thick, so it glazes the salmon and veggies nicely. As well as intesifying the flavour. The veggies and salmon will release some water into it once you combine them too, hence the importance of cooking out some of the initial liquid before adding them to the sauce.
Gluten Free Zingy Sweet Chilli Salmon Recipe
This recipe will make two tasty portions of zingy sweet chilli salmon with veggies and rice.
If you need any help along the way or if you have questions, please do message me on social media (@myglutenfreeguide) or email me at [email protected]. I’ll get back to you as soon as I can.
If you enjoy this gluten free zingy sweet chilli salmon recipe, please do leave a review on the recipe card below. It makes a world of difference to me :).
Laura xxx
Zingy Sweet Chilli Salmon (GF, DF)
Delicious pan fried salmon with a sweet chilli, lime and ginger stir fry sauce, crunchy veggies, edamame beans and rice.
Ingredients
- 4 tbsp sweet chilli sauce
- 2 limes
- 2 tbsp tamari
- 1 tbsp rice wine vinegar (or 2 tsp white wine vinegar)
- 1 tbsp sesame oil
- 2cm piece fresh ginger, peeled and grated
- 1 tbsp soft light brown sugar
- 2 skin-on salmon fillets (approx 130g each)
- 120g basmati or jasmine rice
- 2 pak choi
- 10 baby sweetcorn
- 150g edamame beans
- 4 spring onions, chopped into rounds
- Optional to serve: black sesame seeds, fresh coriander, fresh red chilli
Instructions
- Start by making the sauce - mix together the sweet chilli sauce, tamari, rice wine vinegar, sesame oil, ginger, light brown sugar and the juice of 1.5 limes (save the remain half a lime for serving). Mix well and set aside.
- Get your rice on to cook, per the packet instructions (or for basmati, use my perfect rice recipe - 1 part rice to 2 parts water, bring to the boil, then turn the heat right down to low and place the lid on until cooked).
- Slice the baby sweetcorn and pak choi in half, lengthways, and place cut-side down in a large non-stick frying pan with a little neutral oil. Pan fry on each side for 3 minutes, until beginning to soften. Then transfer to a plate.
- Now place the salmon fillets into the pan, skin-side down, and cook on medium-high for about 5 minutes until the skin is nice and crispy, then turn the salmon over and cook the top for about 3 minutes, then 1 minute on each side to make the outside nicely crisp and golden. We are aiming to not quite cook the salmon all the way through, but about 70% (as it will continue to cook while being rested) - cooking times may vary slightly if you are using larger or smaller salmon fillets. Set the salmon aside on the plate with the veggies.
- Pour the sauce into the saucepan and reduce it for 5 minutes, over a medium heat and stirring regularly, to thicken. Take care not to let it burn, and try to get it thick enough so it will coat the salmon and vegetables nicely.
- Then add the salmon back into the pan, turning it to coat with the sauce, then add the veggies and do the same. Finally sprinkle most of the chopped spring onions over the top (save a few for garnishing the dish) and cook for a minute or two to rewarm the salmon and veggies - checking that your salmon is cooked to your liking.
- To serve, split the rice and edamame between two bowls, then top them with the veggies and salmon, pouring the remaining sauce from the pan over the top. Sprinkle over some sesame seeds/chopped coriander/chilli if you have them, any remaining spring onions and add a wedge of lime to edge bowl. Then enjoy!
I hope this zingy sweet chilli salmon is a hit in your household. For more gluten free recipes, why not save some of these for later:
Happy cooking! Laura xxx
