Chipotle Alaskan salmon salad
Serves 2
A little effort
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A new idea for salmon fillets: Quickly grill the fish then plate up on a healthy salad of black beans, lime and avocado for a fast midweek recipe for two.
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- 2 pieces salmon fillet
- about 2 tsp chipotle paste
- oil
- 4 tbsp black beanscooked and rinsed
- 2 limes1 halved
- 1 red pepperseeded and cut into strips
- 1 avocadodiced
- a bunch coriander
Nutrition: per serving
- kcal521
- fat34.3g
- carbs13.7g
- fibre8.3g
- protein35.2g
- salt0.5g
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Brush the salmon with a thin layer of chipotle paste followed by a thin layer of oil. Grill for 7-8 minutes, or until cooked through. Put the black beans in a bowl and add the lime juice and zest. Add the pepper slices, avocado, some oil and seasoning. Gently fold together and sprinkle with coriander. Break up the salmon over the salad (discarding any skin) and serve with extra lime to squeeze over.
