Chilli & Lime Salmon

• servings: 4 servings

Ingredients

Juice from 1 lime

1 clove garlic, crushed

2 tablespoons soy sauce (salt reduced)

1 small red chilli, finely chopped

2 tablespoons olive oil

4 x 160g salmon fillets

1 Lebanese cucumber, halved lengthways, seeds removed and sliced thinly

150g grape tomatoes, halved

½ cup loosely packed spinach leaves

½ cup loosely packed mint leaves

½ cup loosely packed coriander

Dressing

1 tablespoon lime juice

1 teaspoon olive oil

1 teaspoon soy sauce (salt reduced)

Chopped red chilli (optional)

Directions

To prepare salmon: in a large bowl combine lime juice, garlic, soy sauce, chilli and 1 tablespoon of the oil. Mix with a fork. Place salmon fillets in the bowl and coat thoroughly in the marinade. Set aside for 30 minutes in the fridge.

Heat remaining oil in a large frying pan on high. Cook salmon until golden and crispy on the outside but pink on the inside.

Combine all salad ingredients in a large bowl and toss to combine. Serve salmon with extra chilli on top if desired. Drizzle any extra dressing over salmon.

Nutrition

• Calories: 339