Mexican Salmon Salad Recipes

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MEXICAN SALMON SALAD

Mix salmon, tortillas, lettuce, cherry tomatoes and sweetcorn to make this speedy supper for two. It's packed with nutrients including omega 3 and vitamin C

Provided by Elena Silcock

Categories     Dinner, Lunch, Supper

Time 30m

Number Of Ingredients 11



Mexican salmon salad image

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Cut the tortillas into triangles using scissors, toss in 1 tbsp of the oil and the ground coriander, season, then tip onto a lined baking sheet. Bake for 8-10 mins, turning halfway, until crisp. Set aside to cool. Heat the grill to high.
  • Mix the yogurt with the smoked paprika and some seasoning, then spoon the yogurt mixture over the salmon. Place fillets on the same baking sheet, lined with parchment, and put under the grill for 8-10 mins until the fish is blackening in places, and flakes into big chunks.
  • While the salmon is cooking, whisk the remaining olive oil with the lime zest and juice to make a dressing, season, then toss the remaining salad ingredients in the dressing. Tip onto a plate, top with the salmon chunks and tortilla chips and serve.

Nutrition Facts : Calories 739 calories, Fat 39 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 18 grams sugar, Fiber 11 grams fiber, Protein 36 grams protein, Sodium 1.2 milligram of sodium

2 tortillas
2 tbsp olive oil
½ tsp ground coriander
3 tbsp Greek yogurt
1 tsp smoked paprika
2 salmon fillets
1 lime , zested and juiced
2 Little Gem lettuces , separated into leaves
198g can sweetcorn , drained
½small pack coriander , roughly chopped
300g pack cherry tomatoes , halved

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