Salmon with tomato and lime salsa

Salmon with tomato and lime salsa

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  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Feel like eating fish? This super-fast grilled salmon is just the thing!

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Nutrition information, Main recipes


  • 1 long red chilli, seeds removed, finely chopped
  • 2 teaspoons caster sugar
  • 1 tablespoon lime juice, plus lime wedges to serve
  • 2 teaspoons fish sauce
  • 2 teaspoons sesame oil
  • 2 cups coriander leaves
  • 1 cup mint leaves
  • 1 punnet grape tomatoes, halved
  • 2 eschalots, thinly sliced
  • 4 x 180g salmon or ocean trout fillets
  • 1 tablespoon sunflower oil
  • Steamed jasmine rice (optional), to serve


  • Step 1
    Preheat the oven to 190°C.
  • Step 2
    Place the chilli, sugar, lime juice, fish sauce and sesame oil in a bowl and stir until the sugar has dissolved.
  • Step 3
    Tear the herbs in a separate bowl and add the tomatoes and eschalots.
  • Step 4
    Season the salmon fillets with salt and black pepper, then set aside.
  • Step 5
    Heat the sunflower oil in a non-stick ovenproof frypan over medium-high heat. Add the salmon and cook for 2 minutes on each side. Transfer the salmon to the oven and cook for a further 5 minutes or until the salmon is cooked to your liking.
  • Step 6
    Just before serving, toss the dressing with the tomato mixture.
  • Step 7
    Place the salmon on a plate and top with the salsa. Serve with lime wedges and steamed jasmine rice, if desired.

  • High protein
  • Low carb
  • Low kilojoule
  • Low sugar
  • Lower gi


  • 1818 kj


  • 26g

    Fat Total

  • 6g

    Saturated Fat

  • 2g


  • 44g


  • 117mg


  • 326.26mg


  • 4g

    Carbs (sugar)

  • 4g

    Carbs (total)

All nutrition values are per serve
  • Author: Valli Little
  • Image credit: Brett Stevens and Steven Brown
  • Publication:



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