Seared Salmon with Indian Salad
4 large, finely chopped
½ portion(s), medium, finely chopped
1 large, red, finely chopped
Chilli, green or red
1 individual, deseeded and very finely chopped
3 tablespoon(s), chopped
Calorie controlled cooking spray
4 fillet(s), medium, 4 x 150g fillets
½ teaspoon(s), level, (optional)
⅛ teaspoon(s), freshly ground
Lime Juice, Fresh
60 ml, (4 tbsp)
- First of all, make the salad by mixing together the tomatoes, cucumber, red onion, chilli and coriander. Season with a little salt and pepper.
- Meanwhile, spray the salmon fillets with low fat cooking spray and chargrill or grill for 6-8 minutes, turning once. Halfway through the cooking time, sprinkle them with the cumin seeds, if using, and season with freshly ground black pepper.
- Arrange the salad on four serving plates and sit the salmon fillets on top, then serve at once, drizzled with the lime juice.