Chilli salmon with coriander salad

Author: HFG staff

Photographer: HFG staff

Quick, easy and rich in healthy-healthy omega 3, this salmon dish is packed full of goodness.

Serves: 4

Time to make: 16 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

4 x 160g salmon fillets, skin on, pin bones removed
1 tablespoon garlic-free sweet chilli sauce
For the coriandercilantroX salad
3 cups lettuce leaves, roughly chopped
½ large cucumber, halved lengthways and sliced
2 celery sticks, thinly sliced on the diagonal
½ green capsicum, thinly sliced
1¾ cups fresh coriandercilantroX, chopped
½ small red chilli, finely chopped
2 tablespoons lime juice
1 tablespoon rice vinegar
2 tablespoons fish sauce
2 tablespoons brown sugarlight brown cane sugarX

Instructions

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1 Line a grill pan with foil and set an oven shelf 12cm below the grill element. Put the salmon fillets in the pan, skin-side up, and grill for 1–2 min until the skin becomes crispy.

2 Brush the salmon all over with the sweet chilli sauce and season with freshly ground black pepper, then grill on the other side for 3–4 min until cooked to your liking.

3 Meanwhile, to make the salad, mix together the lettuce, cucumber, celery, capsicum and coriander in a large bowl. Combine the chilli, lime juice, rice vinegar, fish sauce and brown sugar in a small bowl or jug, then pour over the salad. Serve with the salmon.

Nutrition Info (per serve)

Calories 351 cal

Kilojoules 1469 kJ

Protein 33.5 g

Total fat 18 g

Saturated fat 3.1 g

Carbohydrates 14.6 g

Sugar 14.5 g

Dietary fibre 1.6 g

Sodium 788 mg

Calcium 74 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.