Dairy Free
Gluten & Grain Free
Egg Free
Nut Free
Low Disaccharide
- Crispy chilli salmon, served with a mild chilli and coriander salad.
Serves: 2
Prep time: 15 mins
Cooking time: 6 mins
Ingredients
- 2 salmon fillets, skin on, bones out
- 2 tbsp olive oil
- ½ red chilli, deseed half and finely diced
- pink rock salt
- black pepper
- SALAD
- 100g lettuce leaves, roughly chopped
- 1 Lebanese cucumber, cut into half cm cubes
- 2 cheeks red capsicum, finely diced
- ½ cup fresh coriander, finely chopped
- 1 small red chilli, finely chopped
- juice of half large lime
- 1 tbsp apple cider vinegar
- 1 tbsp fish sauce
- ¼ cup dextrose powder
- 1 tbsp olive oil
- salt and pepper to taste
Method
- Heat heavy base frying pan to medium high and add oil and chilli for fish.
- Stir, then add fish fillets, skin side down.
- Cook quickly in hot oil for 2-3 minutes, until skin is crisp.
- Turn and reduce heat to medium, cook a further 3-4 minutes.
- Meanwhile make salad, place vegetables into a bowl and mix.
- Add coriander and all other ingredients.
- Stir well and serve with hot fish.
