Seared salmon with sweet ginger glaze

Create a sensational weeknight dinner in just 20 minutes with this sweet chilli and ginger glazed salmon served with salad and steamed rice.

• 2/3 cup (150g) caster sugar
• 1/3 cup (80ml) white vinegar
• 2 long red chillies, sliced
• 5cm-piece ginger, peeled, cut into thin matchsticks
• 4 x 200g skin-on salmon fillets
• 1 tablespoon peanut oil
• 350g pkt Coles Asian Style Salad Kit
• 1/4 cup coriander sprigs
• Steamed jasmine rice, to serve

1. Step 1

   Place the sugar, vinegar and 1/4 cup (60ml) water in a small saucepan over low heat. Stir until sugar dissolves. Increase heat to medium-high and bring to a simmer. Add the chilli and ginger. Simmer, uncovered, for 6-7 mins or until glaze thickens slightly.

2. Step 2

   Meanwhile, brush the salmon with oil. Heat a barbecue plate or chargrill on medium-high. Cook the salmon for 3 mins each side or until cooked to your liking.

3. Step 3

   Prepare the salad kit following packet directions.

4. Step 4

   Divide the salad and salmon among serving plates. Drizzle the salmon with the glaze. Sprinkle with coriander. Serve with steamed rice.