Salmon Fajita Salad with Coriander Lime Dressing

SERVES 4

INGREDIENTS:

FOR THE SALMON:
600g salmon
3 tbsp olive oil
1 tsp chilli powder
1 tsp smoked paprika
1/2 tsp cumin
1 tsp brown sugar
FOR THE SALAD:
round/butter lettuce
1 small mango, peeled and chopped
1 chilli, finely chopped
1/3 cup black beans
1 red pepper, sliced
1 avocado, sliced
small handful cheddar cheese, grated
FOR THE DRESING:
4 tbsp extra virgin olive oil
4 tbsp lime juice
2 tbsp coriander, chopped
1/2 tsp chilli powder
1-2 tbsp honey

METHOD:

1. For the dressing, whisk together all the ingredients and adjust any of the quantities according to taste.
2. For the salad, combine the lettuce, mango, chilli and beans, then toss.
3. For the salmon, combine the chilli powder, paprika, cumin, sugar and salt and pepper in a small bowl and rub the mixture into the salmon.
4. Cook the red pepper in a frying pan over a medium-high heat for 4-5 minutes, until softened and a little charred. Remove the pepper from the pan and reduce the heat to medium.
5. Add the salmon, skin side up, to the hot pan and cook for a couple of minutes on each side.
6. To assemble, add the pepper to the salad and toss again, then divide the salad amongst bowls or plates and top with avocado, cheese, salmon and a little dressing.

Recipe from Half Baked Harvest

Ginger Teriyaki Salmon

SERVES 3-4

INGREDIENTS:

1 cup  teriyaki sauce
1 tsp ginger, freshly grated
3 cloves garlic, minced
3 tbsp dark brown sugar
2 tbsp honey
4 tbsp olive oil
450g salmon

METHOD:

1. Combine the teriyaki sauce, garlic, sugar, honey and olive oil in a bowl to make the marinade.
2. Place the salmon in a large ziploc bag or dish and pour over the marinade, then refrigerate for an hour.
3. Preheat the oven to 200C/400F/mark 6.
4. Remove the salmon from the bag/dish, place on a baking tray, skin-side down and bake for 15-20 minutes. Serve with rice, noodles or quinoa, etc.