Ingredients:

  • 2 fillets of salmon (6 oz/170g each, skin-on preferred)
  • 2 tablespoons olive oil (30 ml)
  • Salt and pepper, to taste
  • 1 lemon (for juice and wedges)
  • 8 oz (225g) large prawns, peeled and deveined
  • 1 tablespoon chili paste (15g), adjust for spice level
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 tablespoon soy sauce (15 ml)
  • 1 tablespoon honey (15g)
  • 1 tablespoon lime juice (15 ml)
  • 1 tablespoon chopped fresh cilantro (for garnish)

Instructions:

  1. Wash and dry the salmon fillets. Peel and devein the prawns if necessary. Mince garlic and grate ginger.
  2. Rub salmon with olive oil, salt, and pepper. Squeeze fresh lemon juice over the fillets.
  3. Heat the skillet over medium-high heat and add salmon, skin-side down. Sauté for 4-5 minutes, then flip and cook until the salmon is opaque and flakes easily.
  4. In the same skillet, sauté garlic and ginger until fragrant. Add prawns and cook for 2-3 minutes until they turn pink.
  5. Add chili paste, soy sauce, honey, and lime juice, stirring well. Cook prawns until well-coated and heated through.
  6. Plate the sautéed salmon and top with spicy chilli prawns. Serve with lemon wedges on the side.