SERVES: 2
CALORIES/SERVING: 380
WW POINTS PER SERVING: 7
PREPARATION TIME: 5 MINUTES
COOK ING TIME: 15 MINUTE
Sweet and sour flavours of tomato and lime add the perfect touch to this salmon dish.
- 2 fresh salmon fillets, skinned and boned
for the marinade
- 1 tbsp runny honey
- zest and juice of 1 lime
- 1 tsp coriander seeds
- 1 tsp finely chopped pickled ginger
- salt and freshly ground black pepper
for the salsa
- 4 ripe tomatoes
- 4thin slices red chilli
- 1 tbsp finely chopped fresh chives
- zest and juice of 1 lime
- salt and freshly ground black pepper
1. Preheat the oven to 200C, 400F, Gas Mark 6. .
2. Place the salmon fillets in an ovenproof dish and season each fillet on both sides with salt and black pepper. Combine the marinade ingredients and pour over each piece of salmon. Bake in the oven for 10 minutes until just cooked.
3. Meanwhile, make the salsa by skinning the tomatoes and placing in boiling water for 10 seconds. Remove and place immediately in a bowl of iced water. Peel away the skin, cut in half and remove the seeds with a teaspoon. Chop the flesh into dice and mix with the other salsa ingredients.
4. Serve the salmon hot from the oven with the salsa on top.
