Sweet chilli salmon

Ingredients

• 1 red pepper, deseeded and diced
• 2 roasted red peppers in brine from a jar, drained and chopped
• 2 garlic cloves, chopped
• 1 red chilli, deseeded and chopped
• 1 tsp paprika
• 330ml can diet orangeade
• Small bunch spring onions
• 1 tbsp white wine vinegar
• 1½ tsp dried chilli flakes
• 2 tsp soy sauce or tamari
• 4 skinless and boneless salmon fillets

Instructions

1. Preheat your oven to 200°C/fan 180°C/gas 6.
2. Put a non-stick saucepan over a medium heat and add the diced and chopped peppers, garlic, red chilli, paprika and orangeade. Cover and simmer for 10 minutes.
3. Remove from the heat and blitz to a smooth paste using a stick blender (or use your food processor and then return the sauce to the pan). Cook, uncovered, for another 10 minutes or until it’s reduced by half.
4. Meanwhile, finely chop the spring onions, reserving some to serve, then add the rest to the pan along with the vinegar, chilli flakes and soy sauce. Bring to the boil.
5. Put the salmon fillets in an ovenproof dish, pour over the sauce and cook in the oven for 15 minutes or until the salmon has turned opaque and is cooked through. Scatter over the reserved spring onions and serve hot, with your favourite Speed veg and a pile of plain boiled rice, noodles (we scattered some sliced red chilli over our noodles) or courgetti or cauliflower rice if you’re having an Extra Easy SP day.