Preparation time is 20minutes
Total time is 20minutes
Serve is for 4 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 1/2 cup coconut cream
- 600grams skinless salmon fillets (diced into 1cm pieces)
- 1/2 red capsicum (deseeded, diced)
- 1 long red chilli (thinly sliced)
- 1/2 cup lime juice
- 1 lime (wedges)
- 1/3 cup coriander sprigs
- 200grams Solanato tomatoes (sliced)
- 1packets little gem lettuce combo (leaves separated)
Nutrition per serving
1900kJ / 455Cal
1900 Kilojoules or 455 Calories
22% of daily energy intake*
Protein
3.7grams
Fat
9.2grams
Carbs
7.5grams
Sugars
4.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Place salmon into a ceramic or glass bowl. Pour over lime juice and toss to coat. Set aside for 10 minutes. The fish turns opaque and pale pink when cured.
Step 2 of 4
Add 2 tbs coconut cream to salmon mixture and toss to coat. Drain juices from salmon and stir into remaining coconut cream.
Step 3 of 4
Arrange lettuce on a platter and top with salmon, tomato, capsicum, chilli and coriander.
Step 4 of 4
Serve with remaining coconut cream and lime wedges.
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