Salmon with tomato and lime salsa

Cooking Fish Salmon with tomato and lime salsa

Feel like eating fish This super-fast grilled salmon is just the thing!

Lables: High protein Low carb Low kilojoule Low sugar Lower gi Egg free Gluten free Lactose free Milk free Peanut free Tree nut free Wheat free
  1. Preheat the oven to 190°C.
  2. Place the chilli, sugar, lime juice, fish sauce and sesame oil in a bowl and stir until the sugar has dissolved.
  3. Tear the herbs in a separate bowl and add the tomatoes and eschalots.
  4. Season the salmon fillets with salt and black pepper, then set aside.
  5. Heat the sunflower oil in a non-stick ovenproof frypan over medium-high heat. Add the salmon and cook for 2 minutes on each side. Transfer the salmon to the oven and cook for a further 5 minutes or until the salmon is cooked to your liking.
  6. Just before serving, toss the dressing with the tomato mixture.
  7. Place the salmon on a plate and top with the salsa. Serve with lime wedges and steamed jasmine rice, if desired.

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1 long red chilli, seeds removed, finely chopped
2 tsp caster sugar
1 tbsp lime juice, plus lime wedges to serve
2 tsp fish sauce
2 tsp sesame oil
2 cups coriander leaves
1 cup mint leaves
1 punnet grape tomatoes, halved
2 eschalots, thinly sliced
4 x 180g salmon or ocean trout fillets
1 tbsp sunflower oil
Steamed jasmine rice , to serve

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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