Lime and Chilli Roasted Salmon with Tomato and Melon Salad

Ingredients

4 fresh salmon tail portions, skin on approx 250 g
1/4 cup (60mL) olive oil
1/4 cup (60mL) lime juice
2 garlic cloves, crushed
1 long red chilli, seeded, finely chopped (optional)
1 Tbs white wine vinegar
150 g green beans, thinly sliced crossways
1/2 honeydew melon, seeded, peeled, cut into thin batons
100 g gold Perino tomatoes, coarsely chopped
100 g red Perino tomatoes, coarsely chopped
1 shallot, thinly sliced
Lime wedges, to serve

Method

Combine the oil, lime juice, garlic and chilli, if using, in a jug. Pour half the oil mixture over the salmon in a shallow bowl and toss to coat. Season. Add the vinegar to the remaining oil mixture and stir to combine.

Heat a non-stick frying pan over medium-high heat. Cook the salmon, skin-side down, for 3 minutes or until crisp. Turn the salmon and reduce heat to medium. Cook for a further 1 1/2-2 minutes for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside for 5 minutes to rest.

Place the beans in a heatproof bowl. Pour over enough boiling water to cover and stand for 3 minutes. Refresh under cold water and drain well. Combine the melon, combined tomato, beans and shallot in a large bowl. Drizzle with the vinegar mixture and toss to combine.

Divide the melon mixture among serving plates. Top with the salmon. Season and serve with lime wedges.

Credits: Coles

Photo Credits: Coles