Mackerel & new potato salad
Swap your lunchtime sandwich for a vibrant salad, ready in just 30 minutes. Smoked mackerel is thrifty and full of flavour, as well as being rich in omega-3 fatty acids
Sweet chilli salmon lettuce wraps
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 2 tbsp reduced-sugar sweet chilli sauce sauce (see tip, below)
- 1 lime, juiced
- 2 tsp reduced-salt soy sauce or wheat-free tamari
- 2 salmon fillets
- 1 carrot, finely sliced
- ½ daikon radish, halved and finely sliced
- 100g radishes, finely sliced
- small handful of coriander, finely chopped
- 1 Little Gem lettuce, leaves separated
Method
- STEP 1
Heat the oven to 180C/160C fan/ gas 4. Combine the sweet chilli sauce with half the lime juice and half the soy sauce or tamari. Pat the salmon fillets dry using kitchen paper, sit on a baking tray and spoon over the chilli sauce mixture. Bake for 10 mins, then heat the grill to high and slide the salmon under the hot grill for the final 2-5 mins until cooked through and caramelised. Gently flake the salmon flesh by pressing down on it using the back of a fork.
- STEP 2
Toss the carrot, daikon, radishes and coriander together with the remaining soy sauce and lime juice. Season. Fill the lettuce leaves with the salad and flaked salmon to serve.
