Chilli-salt salmon with chopped salad

Name: Chilli-salt salmon with chopped salad
Total time: 25 min
Yield: serves 4
Ingredients: salmon 500g piece; Hot & Fiery Cornish Sea Salt 1 tbsp; olive oil spray; 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

25 minutes + marinading
serves 4
Easy

Check out this quick and simple marinaded chilli-salt salmon. This colourful recipe is not only easy to make it's low in calories, too

May 2, 2018 at 4:01 pm

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

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.