I have teamed up with Posh Pickles & Preserves who produce the most incredible fruit-based relishes, as well as delicious homemade jams, chutneys and other preserves. I first came across them at the ‘Liverpool Loves Food’ Festival about a month ago whilst they were displaying the best of their products (and of course I sampled one or two as well!).
They are based in the North West of England, in a beautiful town called Frodsham, in Cheshire. They’re a family-orientated business which I really love.
They’ve won numerous awards for their products, which I can certainly believe after sampling them! I decided to incorporate one of these award-winning relishes into a new Salmon recipe which I’ve called ‘Vietnamese Salmon’ as it combines Vietnamese Lemongrass and Chilli into a delicious and easy-to-make lunch or dinner.
I hope you enjoy it as much as I did!
Serves 2 | Cooking Time 15 Minutes
3 teaspoons Sa Va Tu’orn ot (Vietnamese Lemongrass & Chilli Relish)
2 Salmon Fillets
Olive Oil
Spring Onions (chopped)
Red Peppers (sliced)
Handful of Cherry Tomatoes
Serve with Chilli Rice
Put each fillet of salmon into enough foil to cover later.
Pour the relish onto the salmon fillets and leave to marinate for at least 30 minutes to an hour.
Close the foil over the salmon into a small parcel shape.
Pre-heat the oven to 200C (fan-assisted) and lie the salmon parcels onto a baking tray that has been filled with 200ml water.
Cook in the oven for 10-12 minutes depending on the size of the fillets.
Meanwhile cook the vegetables on the hob using a medium-sized pan on a medium-high heat with some olive oil.
When the time is up remove the salmon from the foil parcels and add to a bed of the stir-fry vegetables.
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