I call this recipe ‘Passionate’ because I think you’ll love it!
This quick and easy salmon recipe ticks all the boxes for me at the moment because it has great protein; a measured portion of complex carbs with the beans; good healthy fats; fabulous flavour; fit to burst with vitamins and minerals and yet just a few ingredients. It can also be on the table in record time so faster than a take-away delivery! I often use small halved cherry tomatoes but you can use diced larger ones if you prefer or have them to hand.
It offers a generous sized portion for a non WLS appetite and half will be ample for a post-surgery patient (the other half will make a great cold lunch for the next day). I guarantee this will become a bariatric favourite to pull out of the hat several times a year …
PASSIONATE PINK SALMON WITH AVOCADO SALSA
2 salmon fillets (about 120 g/4 oz each), skin on
3 tbsp soy sauce (I used Kikkoman)
1 small ripe avocado, peeled, stoned and chopped
75 g/3 oz cherry tomatoes, halved
400 g/14 oz can cannellini beans, drained
¼ cucumber, deseeded and finely chopped
¼ red onion, finely sliced or chopped
1 tbsp chopped fresh coriander/cilantro
2 tsp red wine vinegar
4 tsp olive oil
salt and freshly ground black pepper
lime wedges and coriander/cilantro sprigs to garnish (optional)
- Place the salmon in a dish with the soy sauce and leave to marinate for 5-10 minutes (or longer).
- To make the salsa, mix the avocado with the tomatoes, beans, cucumber, onion, coriander/cilantro, vinegar, oil and salt and pepper to taste.
- Heat a non-stick frying/sauté pan until hot and dry-fry the salmon, skin side down, for 5 minutes until crisp. Reduce the heat, turn the fish over and continue to cook for 3-5 minutes until opaque and cooked but just pink in the middle.
- Divide between two serving plates with the salsa and garnish with a lime wedge and coriander/cilantro sprig to serve if liked.
WLS PORTION: ½
CALORIES PER PORTION: 485
Image courtesy of www.kikkoman.co.uk