Baja-Style Salmon & Chipotle Salad
with Charred Capsicum & Tomatoes
We’re in our light and bright era so only a salad will do! These colourful ingredients (capsicum, snacking tomatoes and cucumber) are calling your name and when they become the base for golden salmon, you’ll want to remake it over and over again. Don't forget the creamy chipotle sauce!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
We’ve replaced the sweetcorn in this recipe with snacking tomatoes due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Garlic Aioli
(Contains: Eggs;)
1
Capsicum
1 packet
Mild Chipotle Sauce
(Contains: Soy;)
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1 packet
Snacking Tomatoes
1
Cucumber
1
Lemon
1 packet
Mixed Salad Leaves
Utensils
Cooking Steps
• Thinly slice capsicum into strips.
• Halve snacking tomatoes.
• Thinly slice cucumber into rounds.
• Slice lemon into wedges.
• In a small bowl, combine garlic aioli and mild chipotle sauce. Set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook capsicum, tossing, until tender and lightly browned, 4-5 minutes.
• Transfer to a large bowl and allow to cool slightly.
• Wipe out frying pan then return to medium-high heat with enough olive oil to cover the base. • Pat salmon dry with paper towel and season both sides.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
TIP: Patting the skin dry helps it crisp up in the pan!
• To the bowl with capsicum, add mixed salad leaves, cucumber, a good squeeze of lemon juice and a drizzle of olive oil. Season to taste. • Divide charred capsicum salad between bowls, then top with salmon. • Drizzle over chipotle sauce to serve. • Serve with remaining lemon wedges. Enjoy!
