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  • Crispy chilli salmon, served with a mild chilli and coriander salad.

Serves: 2

Prep time: 15 mins

Cooking time: 6 mins


  • 2 salmon fillets, skin on, bones out
  • 2 tbsp olive oil
  • ½ red chilli, deseed half and finely diced
  • pink rock salt
  • black pepper
  • 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


  • 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.



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