Sri Lankan Spicy Sambal Salmon
with Cherry Tomato Salad & Finger-Lime Dressing
Calories
:
395 kcalProtein
:
30.7g proteinPreparation Time
:
15 minutesDifficulty
:
EasyCalorie Smart
Allergens:
- Fish
- May contain traces of allergens
- Crustaceans
- Fish
- Molluscs
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1
Cucumber
1
Carrot
1 packet
Snacking Tomatoes
1
Finger Lime Dressing
1 packet
Mixed Salad Leaves
1
Sambal
1 packet
Coriander
Not included in your delivery
1 drizzle
olive oil
Utensils
•Large Frying Pan
Cooking Steps
1
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- 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!
2
- Meanwhile, roughly chop cucumber.
- Using a vegetable peeler, peel carrot into ribbons.
- Halve snacking tomatoes.
3
- Just before serving, in a large bowl, combine a drizzle of olive oil and finger lime dressing.
- Add mixed salad leaves, carrot ribbons, cucumber and snacking tomatoes. Season to taste
TIP: Toss the salad just before serving to keep the leaves crisp.
4
- Divide cherry tomato salad between bowls.
- Top with Sri Lankan salmon and sambal.
- Tear over coriander to serve, Enjoy!
