Try this chilli-salt salmon with chopped salad, then check out more salmon recipes such as our sweet chilli salmon and warm rice recipe.
Janine our food director says: “Flavoured salts can be a bit wishy washy but this one is a flavour bomb of flaky Cornish sea salt with crushed dried jalapeño chillies, garlic, onion and red pepper. It’s great just sprinkled on poached eggs or avo toast but you can also use it as a quick cure for oily fish. Leaving it to sit for an hour will give you firm and juicy flesh, and help infuse all of those punchy flavours.” Buy Cornish Sea Salt here…
*This recipe is gluten-free according to industry standards
Ingredients
- salmon 500g piece
- Hot & Fiery Cornish Sea Salt 1 tbsp
- olive oil spray
CHOPPED SALAD
- red wine vinegar 2 tbsp
- olive oil 2 tbsp
- yellow peppers 2, diced
- red onion 1, diced
- celery 4 stalks, diced
- cucumber ½, diced
- plum tomatoes 4, diced
- nocerella olives 16, pitted and quartered
Method
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Step 1
Cut the salmon into quarters so you have 4 fat pieces rather than 4 long skinny ones. Sprinkle the surface of the salmon with the chilli salt then leave in the fridge for an hour.
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Step 2
Whisk the red wine vinegar and olive oil in a bowl, and season. Add the salad ingredients and toss.
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Step 3
Heat the oven to 220C/fan 200C/gas 7. Line a baking sheet with baking paper and sit the salmon, skin-side down, on top. Spray with oil then bake for 10 minutes until just cooked through. Serve with the salad.
Nutritional Information
- Kcals 409
- Fat 27.5g
- Saturates 4.6g
- Carbs 9.6g
- Sugars 8.7g
- Fibre 5.3g
- Protein 28g
- Salt 4.6g
