9. Chilli-salt salmon with chopped salad
Try this simple marinated salmon for a heart-healthy meal. This colourful recipe is not only easy to make, but it’s low in saturated fats. It offers a mix of antioxidant-rich vegetables, such as celery, cucumber and tomatoes.
Check out this quick and simple marinaded chilli-salt salmon with a fresh chopped salad. This colourful recipe is not only easy to make, it’s low in calories, too.
Ingredients
- 500g piece salmon
- 1 tbsp Hot & Fiery Cornish Sea Salt
- olive oil spray
CHOPPED SALAD
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- 2 yellow peppers, diced
- 1 red onion, diced
- 4 stalks celery, diced
- ½ cucumber, diced
- 4 plum tomatoes, diced
- 16 nocerella olives, pitted and quartered
Method
STEP 1
Cut the salmon into quarters so you have 4 fat pieces rather than 4 long skinny ones. Sprinkle the surface of the salmon with the chilli salt then leave in the fridge for an hour.
Whisk the red wine vinegar and olive oil in a bowl, and season. Add the salad ingredients and toss.
Heat the oven to 220C/fan 200C/gas 7. Line a baking sheet with baking paper and sit the salmon, skin-side down, on top. Spray with oil then bake for 10 minutes until just cooked through. Serve with the salad.
10. Ginger salmon en papillote
Combine fresh ginger and chilli for a kick of flavour and antioxidants. Serve with wilted pak choi for added fibre and top with calcium-rich sesame seeds.
Salmon is great for a quick and healthy midweek meal. This recipe combines it with ginger and red chilli for a kick of flavour. Serve with some wilted greens and toasted sesame seeds to garnish.
Ingredients
- 2 skinless salmon fillets
- grated to make 2 tbsp ginger
- 2 tsp soy sauce
- 1 red chilli, sliced
- 2 small balls, finely chopped stem ginger, plus 2 tsp syrup from the jar
- 1 clove garlic, crushed
- 2 large pak choi, quartered
- 1/2 tsp sesame oil
- 2 tsp toasted sesame seeds
Method
STEP 1
Put 2 squares of baking paper on top of 2 pieces of foil, and put the salmon in the middle of each. Mix the ginger, soy sauce, chilli, chopped stem ginger, syrup and garlic, then pour over the salmon fillets and wrap up tightly in the foil. Steam the parcels in a steamer basket over simmering water for 10-12 minutes until the fish is cooked. Steam the pak choi in another basket over the salmon until wilted and tender (about 6 minutes). Toss with the sesame oil, seeds and season. Serve alongside the fish parcels.