Mexican Salmon Salad with Roasted Capsicum & Herb Yoghurt

Mexican Salmon Salad with Roasted Capsicum & Herb Yoghurt

Ready in 35 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, January 26, 2020.
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Ingredients

SALAD

  • 2 capsicum, diced 3cm
  • 2 corn cobs, peeled & cut into 3cm wheels
  • 1 tsp Mexican spice mix
  • 1 pack cherry tomatoes, halved
  • 1/2 pack baby spinach
  • 1 courgette, grated
  • 2 tsp vinegar

SALMON

  • 1 pack salmon fillet
  • Remaining Mexican spice mix

YOGHURT

  • Zest & juice of 1/2 lemon
  • 150g yoghurt
  • 1/2 bunch coriander, chopped

TO SERVE

  • 1/2 lemon, cut into wedges

Steps

  1. Preheat oven to 220°C. Preheat BBQ hot plate to medium-high (if using).
  2. Prep & cook salad (see tip). Toss capsicum, corn and first measure of Mexican spice mix on a lined tray and season. Roast for 10 minutes to begin with. Place remaining salad ingredients in a bowl.
  3. Prep salmon. Pat salmon dry and cut into 4 equal sized pieces. Season and rub with remaining Mexican spice mix.
  4. Cook salmon. After veggies have had 10 minutes cook time, push corn and capsicum to one side of tray and place salmon on the other side. Bake salmon for 8-10 minutes for medium (depending on thickness), or until cooked to your liking. Rest, covered. Alternatively, cook salmon on BBQ hot plate. Cook salmon, skin side down, for about 3 minutes, until skin is crispy. Flip and cook for a further 2 minutes for medium, or until cooked to your liking.
  5. Prep yoghurt. In a bowl, mix together all yoghurt ingredients and season.
  6. Finish salad. Add cooked capsicum to bowl with salad, toss to combine and season.
  7. Serve salad with salmon on top and corn on the side. Drizzle over yoghurt and squeeze with lemon.

Nutritional Information

Energy 1874 kj
448 kcal
Protein 28.7g
Carbohydrate 12.7g
Fat 30.9g