Sweet chilli salmon with black bean salad
This is such a pretty salad and it’s full of goodness. Serve with any BBQ meat or something spicy or smoky as it has a fresh, zesty dressing. Remember to keep an eye on the salmon when it’s cooking as it will caramelise quickly with the sweet chilli sauce.
|2 Tbsp||Olive oil|
|½ tsp||Sea salt|
|¼ cup||Sweet chilli sauce|
|4 pieces||Boneless salmon fillets|
|1 can||Canned black beans, drained|
|1 cup||Corn kernels, fresh or tinned|
|1||Red capsicum, diced|
|1||Small red onion, diced|
|¼ cup||Avocado and lime oil|
|2 Tbsp||Lemons, juice of|
|1 tsp||Seasoning, chilli and lime variety|
|1 to serve||Tortilla chips|
- Combine the olive oil, sweet chilli sauce, salt, lime zest and spoon all over the salmon. Leave to marinate for about 30 minutes if you can.
- For the salad, combine the beans, corn, capsicum and onion in a large bowl. Add the avocado oil, lemon or lime juice and flavoured seasoning to a jar and shake well. Toss the dressing through the salad.
- To cook the salmon, heat a large nonstick frying pan and cook the fillets on a medium-low heat for 3-4 minutes each side until caramelised and well coloured. The salmon should flake at the thickest part when cooked, but will still be quite pink and juicy.
- Plate salmon fillets with a few rocket leaves and a large spoon of the black bean salad. Serve with a few crunchy tortilla chips on the side to dip into the bean mixture.