Grilled Tropical Salmon Salad

A colourful, low calorie, high protein salad that delights the senses. Yum!

Prep time: 10 mins
Cook time: 10 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

100 grams of salmon fillet, skin off

1 teaspoon of honey

1 teaspoon of lime juice

1 good pinch of chilli powder

1 pinch of ground ginger

1 good pinch smoked paprika

1 small garlic clove, crushed

1/4 small red onion, sliced off in 1 piece

1 x 1cm thick circle of pineapple, core removed (70g)

2 cups of chopped iceberg lettuce

6 small cherry or grape tomatoes

1/4 small lebanese cucumber

1/4 cup of fresh mint leaves

1/2 long red chilli, sliced

1/4 teaspoon of sea salt

cracked black pepper to taste

1 lime wedge to serve

Method

Pat salmon dry and place on a plate. Mix honey, lime juice, chilli powder, ginger, paprika and garlic in a small bowl.

Pour 1/2 the honey mixture over the salmon and gently massage in.

Grease a pan or bbq plate with a little coconut oil and heat to medium high. Place the salmon, pineapple and onion in the pan or on the bbq plate and cook for 4 minutes on each side or until done to your liking.

Meanwhile, place the lettuce, tomatoes, cucumber, chilli and mint in a bowl. Once the salmon is cooked chop the pineapple and onion in pieces and add to the bowl. Drizzle with remaining honey mixture.

Break salmon into bite sized chunks and place on top of the salad. Season with salt and pepper and serve with extra lime wedge.

Calories: 292
Protein: 24
Carbs: 14.6
Fibre: 5.5
Fat: 13.7

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