Serves 4
Ingredients
Juice from 1 lime
1 clove garlic, crushed
2 tablespoons soy sauce
1 small red chilli, finely chopped
2 tablespoons olive oil
4 x 120g salmon fillets (females)
4 x 220g salmon fillets (males)
Thai Herb Salad
1 lebanese cucumber, halved lengthways, seeds removed and sliced thinly
150g grape tomatoes, halved
½ cup loosely packed basil leaves
½ cup loosely packed mint leaves
½ cup loosely packed coriander
1 cup bean sprouts
1 tablespoon lime juice
1 teaspoon olive oil
1 teaspoon soy sauce
Chopped red chilli (optional)
Method
In a large bowl combine lime juice, garlic, soy sauce, chilli and 1 tablespoon of the oil.
Mix with a fork. Place salmon steaks in the bowl and coat thoroughly in the marinade.
Set aside for 30 minutes in the fridge.
Heat remaining oil in a large frying pan on high. Cook salmon until golden and crispy
on the outside but pink on the inside.
Combine all salad ingredients in a large bowl and toss to combine. Serve salmon on
top of salad with extra chilli on top if desired. Drizzle any extra dressing over salmon.
Tip: Salmon is a rich source of Omega-3 fatty acids and is one of the healthiest forms of
protein. These fats are essential for good health and they cannot be made within the body.
Their benefits include; controlling cholesterol levels, improving digestion and increasing the
body’s ability to burn fat.
