Description
If you are looking for a tasty and alternative lunch, this recipe is ideal.
20 minutes to prepare and cook. Serves 4.
Ingredients
| 4 x 225g salmon fillets 2 tbsp sesame seeds 1 tbsp sunflower seeds 3 tbsp olive oil Salt and black pepper |
For the salsa: 425g can mango, drained and diced 225g can pineapple, drained and diced 1 ripe avocado, peeled and diced 1 small red chilli, finely diced 4 spring onions, thinly sliced 1 tbsp fresh coriander, chopped Juice of a lime |
Method
1. Brush each fillet of fish with half the oil and season. Mix together the seeds in a shallow bowl. Place the salmon in the seeds, covering the side without skin.
2. Heat remaining oil in a large pan over medium-high heat. Sear the salmon seed-side down in the pan and cook until golden brown. Turn the fillets over and continue cooking for 3 to 4 minutes or until the flesh is beginning to break.
3. Mix the chilli, spring onions, avocado, mango, pineapple, coriander and lime juice in a bowl.
4. Serve the salmon with a generous spoonful of the salsa.
Canny Fact:
You can find sustainable fish at the supermarket.
Servings
4Nutrition Information
Energy: 550 kcals / 2296 kJ
Protein: 49mg
Fat: 39.2mg,
Carbohydrates: 0.7mg
Fibre: 0.8mg
Sodium: 0.2g
Salt: 0.5g
This recipe and image is copyrighted to Canned Food UK.