Salmon Lime & Chilli Salad

When my Irishman asked what was for dinner and I told him it was this salad he wasn’t very impressed with the idea and asked if we could have some beef or potatoes with it. After we ate the salad for dinner, however his story had done a complete backflip and he wanted to know if there were seconds! We both loved how the freshness of the herbs and dressing contrasted the rich hot salmon.

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Salmon Lime & Chilli Salad

Total Time 15 minutes minutes

Servings 2 people

Ingredients

• 2 salmon fillets
• 1-2 small red chilli peppers finely sliced
• 4 tablespoons lime juice
• 1 bunch mint leaves picked
• 1 bunch coriander (cilantro) leaves picked

Instructions

• Heat a pan on a medium high heat. Rub the salmon with a little oil.
• Sear the salmon, skin side down first until cooked to your liking. I like it quite rare in the middle and cooked it about 4 minutes on the first side and 3 on the second.
• Meanwhile, combine lime juice and chilli with 2 tablespoons extra virgin olive oil. Taste & season with salt or fish sauce.
• When the salmon is cooked, slice or tear into chunks, discarding the skin or keeping it as you like.
• Toss the herbs in the dressing and serve on top of salmon chunks.

Variations

different fish – most fish fillets will work. Just adjust the cooking time accordingly.

beef salad – replace the salmon fillets with steaks.

vegetarian / vegan – replace salmon with tofu, tempeh or seitan OR serve this thai omelette with the lime, chilli and herbs

different leaves – feel free to use baby spinach or other salad leaves instead of or as well as the herbs. Thai basil is also really lovely.

carnivore – use pork chops instead of salmon.

carb lovers / more substantial – serve with steamed rice, or cooked rice noodles.

more substantial (low carb) – more salmon. Add some cashews and avocado.

more veg – serve with steamed bok choy or other Asian greens.

Waste Avoidance Strategy

salmon fillets – freeze.

red chillies, limes – will keep in the fridge in a plastic bag for a month or longer. Can be frozen.

mint, coriander (cilantro) – use for another meal or freeze them (will wilt when defrosted but will still be edible).

Leftover Potential?

The salad will wilt but the salmon will keep in the fridge for 3-4 days.

Problem Solving Guide

fish sticking to the pan – make sure your pan is hot before adding the fish and be generous with the oil.

fish burning – reduce the heat or turn the fish so the other side gets cooked.

bland – spike with more lime and or chilli. You may need a little salt or fish sauce.

Serving Suggestions

Great as a quick healthy weeknight meal. You could skip the salmon chopping step and serve the whole fillets with the salad if you like.

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