
Serves: 4
Nutritional Information Per Serve:
- Calories 339
- Protein 33.5 g
- Fat Total 20.7 g (Saturated 3.9 g)
- Carbs: 2.9 g
Ingredients:
- Juice from 1 lime
- 1 clove of garlic, crushed
- 2 tablespoons soy sauce (salt reduced)
- 1 small red chilli, finely chopped
- 2 tablespoons olive oil
- 4 x 160 g salmon fillets
Thai Herb Salad:
- 1 Lebanese cucumber, halved lengthways, seeds removed and sliced thinly
- 150 g grape tomatoes, halved
- 1/2 cup loosely packed basil leaves
- 1/2 cup loosely packed mint leaves
- 1/2 cup loosely packed coriander
- 1 cup bean sprouts
- 1 tablespoon lime juice
- 1 teaspoon olive oil
- 1 teaspoon soy sauce (salt reduced)
- Chopped red chilli (optional)
Method:
- 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 the salad ingredients 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 the salmon.