Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Sriracha and lime salmon with avocado cream
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 2 tbsp sriracha
- 2 limes, 1 juiced 1 cut into wedges
- 2 fillet pieces (approx 100g each) salmon
- 2 carrots, peeled and cut into matchsticks
- ½ cucumber, seeded and cut into matchsticks
- 2 spring onions, sliced
AVOCADO CREAM
- 2 tbsp fat-free yoghurt
- 1/4 avocado, peeled, stoned and chopped
- 1 tbsp chopped coriander
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.
