Salmon with piquillo-pepper-and-cucumber salsa
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
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.
Cook the vegetables
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
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