NZ Woman's Weekly

Sweet chilli salmon with Black bean salad

Sweet chilli salmon with Black bean salad
  • Meal Type

    Seafood
  • Servings

    4
  • Courses

    Dinner
  • Meal Origin

    Mexican

This is such a pretty salad and it’s full of goodness. Serve with any BBQ meat or something spicy or smoky as it has a fresh, zesty dressing.

Remember to keep an eye on the salmon when it’s cooking as it will caramelise quickly with the sweet chilli sauce.

2 tbsp olive oil

¼ cup sweet chilli sauce

½ tsp sea salt

½ tsp lime zest

4 pieces boneless salmon fillet

1 can black beans, drained

1 cup fresh or tinned corn kernels

1 red capsicum, diced

1 small red onion, diced

¼ cup lime avocado oil

2 tbsp lemon or lime juice

1 tsp chilli and lime seasoning

2 handfuls fresh rocket leaves

Tortilla chips, to serve

1 Combine the olive oil, sweet chilli sauce, salt, lime zest and spoon all over the salmon. Leave to marinate for about
30 minutes if you can.

2 For the salad, combine the beans, corn, capsicum and onion in a large bowl. Add the avocado oil, lemon or lime juice and flavoured seasoning to a jar and shake well. Toss the dressing through the salad.

3 To cook the salmon, heat a large nonstick frying pan and cook the fillets on a medium-low heat for 3-4 minutes each side until caramelised and well coloured. The salmon should flake at the thickest part when cooked, but will still be quite pink and juicy.

4 Plate salmon fillets with a few rocket leaves and a large spoon of the black bean salad. Serve with a few crunchy tortilla chips on the side to
dip into the bean mixture.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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