Serves 2
2 x 175 g (6 oz) fillets of fresh wild Alaska salmon
2 tablespoons lemon or lime juice
1/2 teaspoon ground coriander
1/2 teaspoon whole cumin seeds
salt and freshly ground black pepper
Kachumber salad:
2 tomatoes, chopped
1 small onion, chopped
1/4 cucumber, chopped
2 - 3 tablespoons chopped fresh coriander
1 small green chilli, deseeded and chopped
a few thin slices of red chilli
2 mini naan breads, to serve
* Sprinkle the salmon fillets with lemon or lime juice, then rub with the ground coriander and whole cumin seeds. Season with a little salt and pepper
* To make the salad combine all the ingredients in a bowl, season with a little salt and cover until ready to serve
* Put the salmon fillets onto a microwave-safe plate, cover loosely with microwave-safe film and microwave on HIGH for 3 minutes. Allow to stand for 2 minutes and then check if thoroughly cooked. (Alternatively bake the fish at 190°C / 375°F / Gas Mark 5 for 8 - 10)
* Warm the naan bread in a toaster or under the grill, then serve with the salmon and kachumber
442 kcals
40g protein
22g fat (of which 4g saturates)
23g carbohydrate (of which 6g sugars)
2g fibre