Mackerel & new potato salad
Swap your lunchtime sandwich for a vibrant salad, ready in just 30 minutes. Smoked mackerel is thrifty and full of flavour, as well as being rich in omega-3 fatty acids
Sweet chilli salmon lettuce wraps
Serves 2
Easy
Prep:
Cook:
Light, simple and three of your five-a-day, these clever lettuce cups are the perfect carrier for flaked sweet chilli salmon and thin slices of radish and carrot
Skip to ingredients
- 2 tbsp reduced-sugar sweet chilli saucesauce (see tip, below)
- 1 limejuiced
- 2 tsp reduced-salt soy sauceor wheat-free tamari
- 2 salmon fillets
- 1 carrotfinely sliced
- ½ daikon radishhalved and finely sliced
- 100g radishesfinely sliced
- small handful of corianderfinely chopped
- 1 Little Gem lettuceleaves separated
Nutrition: Per serving
- kcal403low
- fat21g
- saturates4g
- carbs13g
- sugars12g
- fibre4g
- protein38g
- salt1.2g
Method
step 1
Heat the oven to 180C/160C fan/ gas 4. Combine the sweet chilli sauce with half the lime juice and half the soy sauce or tamari. Pat the salmon fillets dry using kitchen paper, sit on a baking tray and spoon over the chilli sauce mixture. Bake for 10 mins, then heat the grill to high and slide the salmon under the hot grill for the final 2-5 mins until cooked through and caramelised. Gently flake the salmon flesh by pressing down on it using the back of a fork.
step 2
Toss the carrot, daikon, radishes and coriander together with the remaining soy sauce and lime juice. Season. Fill the lettuce leaves with the salad and flaked salmon to serve.
