Mexican salmon salad served in a bowl

Mexican salmon salad

  • Rating: 5 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Mix salmon, tortillas, lettuce, cherry tomatoes and sweetcorn to make this speedy supper for two. It's packed with nutrients including omega 3 and vitamin C

Nutrition: Per serving
NutrientUnit
kcal739
fat39g
saturates11g
carbs55g
sugars18g
fibre11g
protein36g
salt1.2g
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Ingredients

Method

  • STEP 1

    Heat oven to 200C/fan 180C/gas 6. Cut the tortillas into triangles using scissors, toss in 1 tbsp of the oil and the ground coriander, season, then tip onto a lined baking sheet. Bake for 8-10 mins, turning halfway, until crisp. Set aside to cool. Heat the grill to high.

  • STEP 2

    Mix the yogurt with the smoked paprika and some seasoning, then spoon the yogurt mixture over the salmon. Place fillets on the same baking sheet, lined with parchment, and put under the grill for 8-10 mins until the fish is blackening in places, and flakes into big chunks.

  • STEP 3

    While the salmon is cooking, whisk the remaining olive oil with the lime zest and juice to make a dressing, season, then toss the remaining salad ingredients in the dressing. Tip onto a plate, top with the salmon chunks and tortilla chips and serve.

Goes well with

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    Rating: 5 out of 5.6 ratings
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