Hot Salmon with Lime, Chilli and Coriander

Marinated salmon cubes roasted then grilled with a vibrant green herb paste and served with pickled beetroot garnish.

Healthy Seafood Appetiser Salmon High Protein Party Food

Estimated Nutrition

Calories

47.5

kcal / serving

1425.4 kcal total

Carbs

2.2g

per serving

64.5 g total

Fat

2.6g

per serving

78.2 g total

Protein

3.9g

per serving

115.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Sugar

Dairy

tbsp

Thick Yoghurt

Fruits

piece

Lime

juiced

GrainsCereals

tbsp

Gram Flour

also sold as besan or chickpea flour

Liquids

tbsp

Beetroot Pickling Liquid

reserved from jar

tsp

Lime Juice

NutsSeeds

clove

Garlic

peeled, finely chopped

0.5

tsp

Sea Salt

for the salmon paste

bunch

Coriander

fresh

bunch

Mint

fresh

bunch

Coriander

leaves only, for garnish

OilsFats

Vegetable Oil

a trickle for blending

Seafood

500

Salmon Fillet

skinned and pin boned

Vegetables

Ginger

fresh root piece, peeled and finely chopped

Spinach Leaves

piece

Green Chilli

chopped

piece

Banana Shallot

peeled, sliced into rings

340

Pickled Baby Beetroot

drained and finely chopped

Method

Coat 2.5cm salmon cubes in the paste and marinate for 10 minutes.

Stir flour and yoghurt into the herb blend, then coat the salmon pieces.

Preheat oven to 200°C and grease baking sheets with olive oil.

Blend spinach, coriander, mint, chillies, lime juice, and oil until smooth.

Roast salmon for 8-10 minutes on trays until just cooked through.

Mix sugar, beetroot liquid, lime juice, coriander, and shallots for the garnish.

Grill the salmon on high for 3-4 minutes until golden-brown.

Serve salmon garnished with shallot mixture and chopped beetroot.

Pound garlic, ginger, and salt into a smooth paste and mix with lime juice.