Salmon fillet in sweet chilli yoghurt sauce

30 Min
very easy
4 People
Rating starstarstarstarstar
Salmon fillet in sweet chilli yoghurt sauce - A fusion of flavours with sweet chilli sauce, ginger and lime, mixed with yoghurt and paired with sweet salmon and vegetable pasta.
1. Bring a large saucepan with water to the boil and cook pasta according to packet instructions. Drain and rinse.

2. Combine yoghurt with 1 tbsp grated ginger, zest from lime and 2 tbsp sweet chilli sauce.
Cut remaining lime into wedges.

3. Dice zucchini and capsicum, slice sugar snaps. Heat a large pan with 1 tbsp oil and cook vegetables for 4-5 minutes, or until softened. Add pasta and stir to heat through. Season with salt and pepper to taste.

4. Season salmon fillets with salt and pepper. Heat a frypan with 1 tbsp oil. Cook salmon for 3-4 minutes on each side, or until cooked to your liking

5. Remove salmon from pan and turn off heat. Pour in sauce while pan is still hot, stir to combine well, then return salmon fillets to pan.

6. Serve salmon with vegetable pasta and lime wedges. Sprinkle with chopped parsley and spoon over sauce to taste.

Add some sambal oelek or fresh chilli to the sauce for a little extra heat. Flake the salmon and toss through the pasta with the sauce.

No Fish option - replace with chicken breast fillet 
Increase cooking time to 10 minutes, or until cooked through. Slice to serve.

Gluten-free option - replace with gluten free pasta and gluten free bread
small pasta 400g

natural yoghurt 200g
ginger 40g
lime 1
sweet chilli sauce

zucchini 1
yellow capsicum 1
sugar snaps 125g

salmon fillets 2 packets
parsley 1/2 packet

From your pantry: Oil, salt & pepper