Blackened Salmon and Zingy Salad
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 4 boneless salmon fillets, (approx. 120g each)
- • 1/4 tsp paprika
- • 1/4 tsp garlic powder
- • 1/4 tsp onion granules
- • 1/4 tsp dried oregano
- • 1/4 tsp dried basil
- • 1/4 tsp dried thyme
- • 1/4 tsp salt
- • 1/4 tsp pepper
- • low-calorie cooking spray
- • 1 carrot, (peeled and grated or shredded using a julienne peeler)
- • 1 avocado, (stone removed and flesh diced)
- • 1 red chilli, (deseeded and finely diced)
- • 3 spring onions, (finely sliced)
- • 25 g reduced-fat feta cheese, (crumbled)
- • 140 g tinned sweetcorn, drained
- • 25 g fresh coriander, (roughly chopped)
- • 2 tbsp lime juice
Preparation Steps
To a small bowl add the paprika, garlic powder, onion granules, thyme, basil, oregano and salt and pepper. Stir to combine.
Spray the pink side of the salmon fillets and coat with the spice mix.
Spray a large frying pan with low-calorie cooking spray and set on a medium heat. Heat for one minute.
Add the salmon fillets pink side down into the pan. Cook for 3 minutes and then flip over to be skin side down. Cook for a further 3 minutes. Depending on the thickness of your salmon fillets, they may need a little longer to cook through.
While the salmon is cooking, make the salad. Add the carrot, avocado, chilli, spring onion, sweetcorn, coriander and feta cheese to a mixing bowl. Drizzle over the lime juice and toss to coat.
When the salmon is cooked, serve with the salad and an extra lime wedge if you'd like!