Citrus Salmon with Chili Cucumber Salad
Serves
4
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
For the salmon:
4 salmon filets (4.5 oz/130g each)
1 tsp. paprika
½ tsp. ground cinnamon
½ tsp. chili flakes
2 tbsp. honey
2 tbsp. tamari
1 tbsp. olive oil
1 orange, sliced
1 lemon, sliced
1 grapefruit, sliced
4 salmon filets (4.5 oz/130g each)
1 tsp. paprika
½ tsp. ground cinnamon
½ tsp. chili flakes
2 tbsp. honey
2 tbsp. tamari
1 tbsp. olive oil
1 orange, sliced
1 lemon, sliced
1 grapefruit, sliced
For the salad:
1 cucumber, thinly sliced
8.5 oz. (240g) radishes, sliced
1 tbsp. lemon juice
½ tsp. chili flakes
2 tbsp. tamari
1 tbsp. honey
2 tbsp, chives, chopped
1 cucumber, thinly sliced
8.5 oz. (240g) radishes, sliced
1 tbsp. lemon juice
½ tsp. chili flakes
2 tbsp. tamari
1 tbsp. honey
2 tbsp, chives, chopped
Nutrition
(Per Serving)
Calories
312
Fats
12 g
Protein
28 g
Carbs
24 g
Instructions
- Preheat the oven to 360°F (180°C).
- Place the salmon in an ovenproof dish, cover with the spices and drizzle over the honey, tamari and olive oil. Rub the spices and sauces into the salmon filets with your hands until well covered.
- Next top the salmon with the lemon, orange and grapefruit slices. Place the dish into the hot oven to cook for 25-30 minutes, until the salmon is cooked through.
- In the meantime, make the salad by placing all the salad ingredients into a bowl and mixing well. Store in the refrigerator until required.
- Once the salmon has cooked, place a filet on each plate and serve with a side of salad.