Chilli Lime Salmon with Thai Herb Salad

Chilli Lime Salmon with Thai Herb Salad: Fresh and Zesty

Serves: 4

Ingredients

• Juice from 1 lime
• 1 clove garlic, crushed
• 2 tablespoons soy sauce
• 1 small red chilli, finely chopped
• 2 tablespoons extra virgin olive oil
• 4 x 120g salmon fillets (females)
• 4 x 220g salmon fillets (males)

For the Thai Herb Salad:

• 1 cucumber, halved lengthways, seeds removed and sliced thinly
• 150g cherry or grape tomatoes, halved
• ½ cup loosely packed basil leaves
• ½ cup loosely packed mint leaves
• ½ cup loosely packed coriander
• 1 cup bean sprouts
• 1 tablespoon lime juice
• 1 teaspoon extra virgin olive oil
• 1 teaspoon soy sauce
• Chopped red chilli (optional)

Directions

1. In a large bowl, combine lime juice, garlic, soy sauce, chilli, and 1 tablespoon of the olive 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.
2. Heat the remaining oil in a large frying pan on high. Cook salmon until golden and crispy on the outside but pink on the inside.
3. Combine all salad ingredients (cucumber, tomatoes, basil, mint, coriander, bean sprouts, lime juice, olive oil, soy sauce, and optional chilli) in a large bowl and toss to combine. Serve salmon on top of salad with extra chilli on top if desired. Drizzle any extra dressing over salmon.

Tip: Salmon is a rich source of Omega-3 fatty acids and is one of the healthiest forms of protein. These fats are essential for good health and cannot be made within the body. Their benefits include controlling cholesterol levels, improving digestion, and increasing the body’s ability to burn fat.

This Chilli Lime Salmon with Thai Herb Salad is a vibrant, nutritious dish that’s perfect for a quick dinner or meal prep. The zesty marinade enhances the salmon’s rich flavour, while the fresh Thai herb salad adds a refreshing, aromatic balance. Store leftovers in an airtight container in the refrigerator for up to 2 days.