
I don’t think I could ever go back to just eating plain fish, spuds and vege. Thankfully, with scrumptious marinades like Pan-fried Firecracker Salmon from Two Chubby Cubs you don’t have to. The ginger, chilli powder and siracha give this recipe plenty of ‘attitude’, but my normally heat averse teenage son accepted the challenge and duly cleaned his plate, so do give this a try even if you don’t like it hot.
For some other brilliant ways to give salmon an exciting makeover, check out sticky mango roasted salmon, tandoori salmon with mango salsa and salmon with chilli ginger sauce. All three taste amazing and are a doddle to cook.
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