Chilli-salt salmon with chopped salad
- Preparation and cooking time
- Total time
- + marinading
- Easy
- Serves 4
Skip to ingredients
- 500g piece salmon
- 1 tbsp Hot & Fiery Cornish Sea Salt
- olive oil spray
CHOPPED SALAD
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- 2 yellow peppersdiced
- 1 red oniondiced
- 4 stalks celerydiced
- ½ cucumberdiced
- 4 plum tomatoesdiced
- 16 nocerella olivespitted and quartered
Nutrition: per serving
- kcal409low
- fat27.5g
- saturates4.6g
- carbs9.6g
- sugars8.7g
- fibre5.3g
- protein28g
- salt4.6g
Method
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.
step 2
Whisk the red wine vinegar and olive oil in a bowl, and season. Add the salad ingredients and toss.
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.
