Salmon Salad with Lime and Chili

Salmon is by far my favourite fish, it has a creamy flavor which compliments the soft texture of the fish. The subtle flavor of salmon can be overwhelmed when too many strong flavors are incorporated into a dish, sometimes just the juice of a lime and fresh produce is all you need…

Serves 2 as a main or 4 as an appetiser
pre-heat oven to 160C / 320F

Ingredients

• 1 salmon steak (1 pound/ 500 gram)
• 1 clove of garlic, minced
• 1 chili, minced
• 1 lime, quartered
• 1/2 avacado, diced
• 1/2 vine tomato, diced
• 1 tablespoon sesame seeds
• 1 stalk spring onion, finely chopped
• 1 bunch bok choy
• Salt + pepper to taste

Method

Thoroughly rinse the salmon and pat dry. Wrap the salmon in either tin foil or parchment paper with the garlic, chili and 2 quarters of the lime.

Unwrapped and fresh out of the oven

Ensure the parcel is wrapped fairly tightly at the edges, while allowing an air pocket to sit above the salmon. This will ensure the salmon is steam baked. If the salmon is wrapped too tightly it will not be able to steam. Place the wrapped salmon on a tray, or baking dish  and cook for 15-20 minutes. While the salmon is cooking blanch the bok choy.

Once the salmon has cooked let it cool slightly so it is easier to flake. Once cooled the salmon should easily fall apart, tear off bite size pieces while ensuring all bones are removed. Add the tomato, chili, avacado, spring onion and bok choy and mix to combine. To finish sprinkle with sesame seeds and a squeeze of lime.