Serves 4
Prep time 20 minutes
Cook time 15 minutes
Gluten Free, Nut Free, Dairy Free
Ingredients
- 4 125g skin-on salmon fillets
- 1 tbsp extra virgin olive oil
- 1 large mango, finely sliced
- 1 large cucumber, sliced lengthways
- ½ medium red onion, finely diced
- 1 400g can of corn kernels, rinsed and drained
- 1 cup fresh coriander, roughly chopped
- 1 red chilli, deseeded, finely diced
- 2 limes, juiced
- 2 tbsp sesame oil
- 1 tbsp fish sauce
- 2 cups cooked brown rice, to serve
How to make
1. To prepare the salmon, pat dry with paper towel. Rub half the olive oil and generously sprinkle of salt into the skin.
2. Heat the remaining olive oil in a large non-stick frypan over medium heat. Add two of the salmon fillets, skin side down. Press down firmly. Cook for 3 minutes or until skin is golden and crisp. Turn and cook for a further 2-3 minutes or until cooked to your liking. Repeat with the remaining two fillets. Cover and set aside.
3. To prepare the salsa, place the mango, cucumber, red onion, corn, coriander and chilli in a medium mixing bowl. Lightly toss to combine. In a small jug, whisk together the Pour the lime juice, sesame oil and fish sauce together. Pour over the salsa.
4. To serve, divide the cooked brown rice between four serving plates. Add the salmon and salsa. Serve immediately.
Notes
Leftover salmon and salsa will keep for two days in an airtight container in the fridge.
Nutritional information
| Kilojoules |
2280kJ |
Protein |
36.6g |
Carbohydrates, total
- sugars, total |
50.4g
8.2g |
Fat, total
- saturated fat |
20g
5.4g |
| Sodium |
67 mg |
|
