Salmon and Melon Salad

Charmaine Lu -
  • 150g chopped cantaloupe melon
  • ½ lime, juice only
  • ½ red chilli, deseeded and chopped
  • 1 garlic clove
  • 2 tsp soy sauce
  • 1 tbsp chopped mint
  • 2 tsp olive oil
  • 2 x salmon steaks
  • 150g green beans
  • 150g quartered cherry tomatoes
  • 5g chopped coriander
  • Add about 30g of the melon to a food processor with the lime juice, garlic, soy sauce, chilli and mint. Blitz to a smooth paste, then set aside. Heat the oil in a frying pan and cook the salmon, skin-side down, for 5 mins or until the skin is crisp. Flip over and cook for 4 mins on the other side to cook through. Meanwhile, boil the green beans for 6 mins or until tender, then drain.
  • Add the green beans and dressing to a large bowl and toss with the remaining melon pieces, the tomatoes and the coriander. Pile onto 2 plates, then top with the fish fillets and any pan juices. Serve with lime wedges for squeezing - delicious!
15 mins
2 serving