Spicy Salmon & Cherry Tomato Salad
(Serves 2)
Ingredients
Salmon
- Salmon fillets: 2 x 120g (Females) OR 2 x 220g (Males)
- ½ Lime, juiced
- 2-4 Cloves of garlic, crushed
- 1 -2 Teaspoons of curry powder
- ½ Teaspoon of cumin
- 2 Tablespoons of soy sauce
- 1 Tablespoon of shallots
- 1 Tablespoon of olive oil
Balsamic Cherry Tomato Salad
- 20 Cherry Tomatoes, halved
- 10 Large basil leaves, torn
- 1 Teaspoon olive oil
- 20ml Balsamic vinegar
- Salt and pepper to taste
Method
- In a large bowl, add the lime juice, garlic, curry powder, cumin, soy sauce, shallots and combine well.
- Place the salmon fillets in the mixture then cover bowl with cling wrap and place in the refrigerator for 1-2 hour to marinade. Half way through the marinating process, turn the salmon over so both sides are marinated.
- After 1-2 hours take the salmon fillets out of the fridge.
- Place a medium non – stick fry pan on medium heat and add 1 tablespoon of olive oil.
- Add the salmon fillets and pour remaining marinade over them. Toast salmon until just golden on each side. This should only be a few minutes on each side, be careful not to over cook the salmon (flesh should still be a light pink/orange colour).
- While the salmon is cooking, prepare the salad. Obtain a large salad bowl and add all salad ingredients and combine well.
- Once the salmon has cooked and salad has been prepared, on each plate, serve one salmon fillet with half the salad.
