Free Healthy Recipe - Roasted Salmon with Lime, Corn and Coriander Salsa

Dairy free, Low sugar

A variation of a recipe from Gabriel Gate, this dish combines the wonderful Asian flavours of coconut, coriander, soy amd lime for a taste sensation. The saturated fat content of this dish is 7.99g - further reducable if you want to cut down the amount of coconut in the salsa.

800 grams thick salmon fillet, bones and skin removed
3 tbsp olive oil
4 drops sesame oil
2 cobs sweetcorn
2 limes juiced
½ cup coriander leaves, chopped
1 red chilli finely chopped and deseeded
3 tsp shoyu
2 tsp sesame seeds, roasted
4 spring onions cut into 1 cm pieces
2 bunches bok choy

Preheat the oven to 150C.
Cut the salmon into 2cm cubes.
Season the fish with pepper, and 2 tbsp olive oil and the sesame oil.

Steam the corn cobs for 3 minutes, leave to cool then remove the kernels from the cob.
Mix the lime juice, spring onion, coriander leaves, chilli, corn and coconut together in a bowl.
Heat the remaining olive oil in a non stick sauce pan and brown the salmon on all sides.
Tranfer fish to a greased oven dish and bake in the preheated oven for 5 minutes.
Serve the salmon over the salsa, drizzle soy sauce over the top and top with sesame seeds.
Serve with steamed bok choy.

Makes 4 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 15 mins
Ready in: 25 mins

Suitable for:
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Nutritional Information - Per Serve
Kj 2412 kj
Calories 576 kcal
Fat 35.9 g
Saturated Fat 10.7 g
Total Carbohydrate 15.6 g
Total Protein 44.8 g
Fibre 6.7 g

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