Chilli & Lime Salmon with Thai Herb salad

Recipe from Tony Ferguson Cook Book 1. Serves 4.

Ingredients

• Juice from 1 lime
• 1 clove garlic crushed
• 2 tablespoons soy sauce
• 1 small red chilli, finely chopped
• 2 tablespoons olive oil
• 4 x 120g salmon fillets (females)
• 4 x 220g salmon fillets (males)

Thai Herb Salad

• 1 Lebanese cucumber, halved lengthways, seeds removed and sliced thinly
• 150g grape tomatoes, halved
• ½ cup loosely packed basil leaves
• ½ cup loosely packed mint leaves
• ½ cup loosely packed coriander
• 1 cup bean sprouts
• 1 tablespoon lime juice
• 1 teaspoon olive oil
• 1 teaspoon soy sauce
• Chopped red chilli (optional)

Method

• In a large bowl combine lime juice, garlic, soy sauce, chilli and 1 tablespoon of the oil. Mix with a fork. Place salmon steaks in the bowl and coat thoroughly in the marinade. Set aside for 30 minutes in the fridge.
• Heat remaining oil in a large frying pan on high. Cook salmon until golden and crispy on the outside but pink on the inside.
• Combine all salad ingredients in a large bowl and toss to combine. Serve salmon on top of salad with extra chilli on top if desired. Drizzle any extra dressing over salmon.
  Tip: Salmon is a rich source of Omega-3 fatty acids and is one of the healthiest forms of protein. These fats are essential for good health and they cannot be made within the body. Their benefits include; controlling cholesterol levels, improving digestion and increasing the body’s ability to burn fat.