This fresh-tasting meal features lime and chilli marinated salmon served with a seasonal tomato and melon salad. It’s the perfect hot weather dinner option.
Serves44
Cook time5 mins5 minutes
Prep time10 mins10 minutes, + 5 mins resting time
+ 5 mins resting time
Ingredients
5 Coles Fresh Seafood Salmon Tail Portion Skin On approx. 250g
1/4 cup (60ml) olive oil
1/4 cup (60ml) lime juice
2 garlic cloves, crushed
1 long red chilli, seeded, finely chopped (optional)
4 (about 250g each) Coles Fresh Seafood Salmon Tail Portion Skin On
1 tbs white wine vinegar
150g green beans, thinly sliced crossways
1/2 honeydew melon, seeded, peeled, cut into thin batons
100g gold Perino tomatoes, coarsely chopped
100g red Perino tomatoes, coarsely chopped
1 shallot, thinly sliced
Lime wedges, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the oil, lime juice, garlic and chilli, if using, in a jug. Pour half the oil mixture over the salmon in a shallow bowl and toss to coat. Season. Add the vinegar to the remaining oil mixture and stir to combine.
Step 2
Heat a non-stick frying pan over medium-high heat. Cook the salmon, skin-side down, for 3 mins or until crisp. Turn the salmon and reduce heat to medium. Cook for a further 1 1/2-2 mins for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside for 5 mins to rest.
Step 3
Place the beans in a heatproof bowl. Pour over enough boiling water to cover and stand for 3 mins. Refresh under cold water and drain well. Combine the melon, combined tomato, beans and shallot in a large bowl. Drizzle with the vinegar mixture and toss to combine.
Step 4
Divide the melon mixture among serving plates. Top with the salmon. Season and serve with lime wedges.
Lime and chilli roasted salmon with tomato and melon salad
Serves44
Cook time5 mins5 minutes
Prep time10 mins10 minutes, + 5 mins resting time
+ 5 mins resting time
Ingredients
5 Coles Fresh Seafood Salmon Tail Portion Skin On approx. 250g
1/4 cup (60ml) olive oil
1/4 cup (60ml) lime juice
2 garlic cloves, crushed
1 long red chilli, seeded, finely chopped (optional)
4 (about 250g each) Coles Fresh Seafood Salmon Tail Portion Skin On
1 tbs white wine vinegar
150g green beans, thinly sliced crossways
1/2 honeydew melon, seeded, peeled, cut into thin batons
100g gold Perino tomatoes, coarsely chopped
100g red Perino tomatoes, coarsely chopped
1 shallot, thinly sliced
Lime wedges, to serve
Description
This fresh-tasting meal features lime and chilli marinated salmon served with a seasonal tomato and melon salad. It’s the perfect hot weather dinner option.
Method
Step 1
Combine the oil, lime juice, garlic and chilli, if using, in a jug. Pour half the oil mixture over the salmon in a shallow bowl and toss to coat. Season. Add the vinegar to the remaining oil mixture and stir to combine.
Step 2
Heat a non-stick frying pan over medium-high heat. Cook the salmon, skin-side down, for 3 mins or until crisp. Turn the salmon and reduce heat to medium. Cook for a further 1 1/2-2 mins for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside for 5 mins to rest.
Step 3
Place the beans in a heatproof bowl. Pour over enough boiling water to cover and stand for 3 mins. Refresh under cold water and drain well. Combine the melon, combined tomato, beans and shallot in a large bowl. Drizzle with the vinegar mixture and toss to combine.
Step 4
Divide the melon mixture among serving plates. Top with the salmon. Season and serve with lime wedges.
