Salmon with mint, strawberry and melon salsa recipe
The perfect meal to have on your al fresco menu, this recipe really gets the most out of seasonal produce. Fresh fruit and finely chopped mint are a terrific taste combo for a light and delicate salsa – a perfect topping for a fried fillet of salmon. Quick, healthy and delicious, this meal would be hard not to make again!
See method- Serves 4
- 10 mins to prepare and 15 mins to cook
- 344 calories / serving
- Dairy-free
- Gluten-free
- Healthy
Ingredients
- 1 tsp coriander seeds
- 200g strawberries, hulled and chopped
- 175g cantaloupe melon, peeled and deseeded
- 1 lemon, zested, plus 2 tbsp juice
- 30g fresh mint, leaves finely shredded
- 1 tbsp extra-virgin olive oil
- olive oil spray
- 2 x 260g packs boneless salmon fillets
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Shop ingredientsEach serving contains
- Energy
- 1435kJ 344.0kcal
- Fat
- 21g
- Saturates
- 3g
- Salt
- 0.4g
- Sugars
- 5g
of the Reference intake
Carbohydrate 6.0gProtein 34.0gFibre 3.1g
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Method
- Preheat the oven to gas 4, 180°C, fan 160°C. To make the salsa, toast the coriander seeds in a dry frying pan over a medium heat for 2 mins or until fragrant, shaking the pan occasionally. Crush roughly with a pestle and mortar, then tip into a mixing bowl with the strawberries, melon, lemon zest and juice, mint and 1 tbsp oil; season and set aside.
- Spray a large, ovenproof frying pan with oil and set over a medium heat. Add the salmon, skin side up, and fry for 3 mins or until golden brown. Flip over, season with pepper and transfer to the oven. Bake for 10 mins or until just firm and cooked through. Serve with the salsa spooned over.
- See more Salmon recipes