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Grilled Salmon with Chilli & Lime

Grilled Salmon with Chilli and Lime

Prep time 5 mins | serves 4 | 464 calories per serving

Ingredients

  • 1 Tbsp/15ml Oil, Olive, Extra Virgin, Average
  • 4 Fillets/316g Salmon, Fillets, Raw, Average
  • 1 oz/28g Spread, Low Fat, Average
  • 6 Meds/90g Onions, Spring Or Scallion, Raw, Average
  • 1 Med/45g Peppers, Chilli, Red, Raw, Unprepared, Average
  • 1 Lime/85g Lime, Raw, Weighed with Peel & Seeds, Average
  • 1 Bunch/20g Coriander, Leaves, Fresh, Average

Method

  1. Slice the spring onions diagonally. De-seed and finely chop the pepper. Zest and juice the lime. Chop the coriander.
  2. Heat the oil in a large frying pan and cook the salmon, skin side down, for about 5-6 mins until the skin is crispy and golden. Turn the salmon fillets carefully, then cook for a further 2 mins. Remove from the pan and set aside.
  3. Add the low fat spread to the pan and, when melted, add the spring onions, chilli and lime zest to cook for 2 mins, then add the lime juice. Spoon the chilli and lime infused oil over the salmon.

Scatter with the coriander and serve with boiled rice.

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