*This recipe is gluten-free according to industry standards
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Ingredients
- sriracha 2 tbsp
- limes 2, 1 juiced 1 cut into wedges
- salmon 2 fillet pieces (approx 100g each)
- carrots 2, peeled and cut into matchsticks
- cucumber ½, seeded and cut into matchsticks
- spring onions 2, sliced
AVOCADO CREAM
- fat-free yoghurt 2 tbsp
- avocado 1/4, peeled, stoned and chopped
- coriander chopped to make 1 tbsp
Method
-
Step 1
Blitz all the cream ingredients in a small blender with a pinch of salt. Add 1 tbsp water if it doesn’t blend to smooth, and whizz again.
-
Step 2
Heat the grill to high. Mix the sriracha and lime juice and brush over the salmon. Grill for 4 minutes until cooked.
-
Step 3
Mix the carrot, cucumber and spring onion. Add a pinch of salt, and squeeze over a few of the lime wedges. Divide between plates, and top with the salmon, avocado cream and a few more lime wedges.
Watch our 20-second video for the easiest way to stone an avocado...
Nutritional Information
- Kcals 427
- Fat 21.2g
- Saturates 4.4g
- Carbs 18.1g
- Sugars 14.8g
- Fibre 6.8g
- Protein 37.6g
- Salt 1.1g
