I had some spare Belazu Smoked chilli jelly that I wanted to use. It's very nice, but quite sweet so I think it needs a little acidity to balance it. This worked really well so I've kept it as a recipe.
| Sweet chilli salmon steaks | |
|---|---|
 |
| Sweet chilli salmon steaks, served with macaroni and broccoli cheese & red cabbage | |
| Servings: | Serves 2 |
| Calories per serving: | 287 |
| Ready in: | 1 hour 15 minutes |
| Prep. time: | 1 hour |
| Cook time: | 15 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 21st January 2013 |
|
Best recipe reviewNice one! 4.8/5 And the broccoli macaroni cheese was even better than the salmon, and that was fab. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 skinless salmon steaks
- 1 teaspoon Belazu smoked chilli jelly
- 2 tablespoons sherry vinegar
- 1 tablespoon balsamic vinegar
- Tiny pinch of salt
- Olive oil for frying
-
After resting
-
Salmon, marinading
Method
- Add the ingredients to a dish and whisk to combine.
- I found the chilli jelly quite thick and difficult to combine with the other liquids so I microwaved the mixture for 25 seconds, which helped immensely.
- Place the steaks in the marinade and leave to infuse in a cool place for an hour or so, turning now and then.
- Fry the salmon steaks in a little olive oil for about 2 to 3 minutes a side, remove from the heat, cover and allow to rest for 5 minutes.
- Serve
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