img height="1" width="1" style="display:none" src=""/>
Salmon with piquillo-pepper-and-cucumber salsa

Salmon with piquillo-pepper-and-cucumber salsa

Paleo Gluten Free Dairy Free Soy Free

This simple salmon dish delivers an awful lot of flavor. It’s got a cool, crunchy salsa and a zippy curry-spiked mint chutney along with a heap of fresh spring vegetables.


  • 1 ounce sliced almonds
  • 4 ounces carrots
  • 1 Persian cucumber
  • 1 ounce piquillo peppers
  • 1 lime
  • Two 6-ounce wild Alaskan salmon fillets
  • 5 ounces snap peas
  • ½ teaspoon ground coriander
  • ½ cup mint-cilantro chutney (mint- cilantro- ginger- salt- garlic- garam masala- oil)



Toast the almonds

Heat the oven to 300ºF.
Onto a sheet pan, spread the almonds and toast until lightly browned, 10 to 12 minutes. Transfer to a plate to cool. Reduce the oven heat to 200ºF.
While the almonds toast, prepare the vegetables and lime.


Prep the vegetables and lime

  • Scrub the carrot and cut on the diagonal into ¼-inch-thick pieces.
  • Cut the cucumber into ¼-inch-thick cubes.
  • Finely chop the piquillo peppers.
  • Juice the lime.


Cook the salmon

  • Season the salmon with salt and pepper.
In a frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the salmon and cook, turning once, until browned on the outside but opaque in the center, 3 to 4 minutes on each side. Transfer to a sheet pan and place in the oven to keep warm.


Cook the vegetables

To the same frying pan, over medium heat, add the carrots and cook, stirring occasionally until tender, 2 to 3 minutes.
Add the snap peas, season with salt and pepper, and cook until just beginning to soften, 2 to 3 minutes.
Add the coriander, toast until just fragrant, 30 seconds to 1 minute. Remove the frying pan from the heat.


Make the salsa

In a bowl, combine the cucumber, piquillo peppers, almonds, and 1 tablespoon lime juice. Season with salt and pepper, and stir until well combined.



Combine the remaining lime juice with the mint-cilantro chutney.
Transfer the vegetables to individual plates. Top with the salmon, chutney, and salsa, and serve.

Nutrition per serving: Calories: 710, Protein: 45 g, Total Fat: 49 g, Monounsaturated Fat: 29.5 g, Polyunsaturated Fat: 12 g, Saturated Fat: 6 g, Cholesterol: 75 mg, Carbohydrates: 25 g, Fiber: 8 g, Added Sugar: 0 g, Sodium: 890 mg

Similar Recipes
Baked salmon with bok choy and snow pea-radish slaw
Paleo, Gluten Free, Dairy Free
Banana leaf-wrapped cod with kaffir lime and shiso rice
Gluten Free, Dairy Free, Soy Free
Burmese tomato-chickpea soup with lemongrass and ginger
Gluten Free, Vegetarian, Soy Free