SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 460.8
  • Total Fat: 17.6 g
  • Cholesterol: 142.0 mg
  • Sodium: 133.8 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 3.4 g
  • Protein: 54.6 g

View full nutritional breakdown of Spicy Salmon with Corn & Tomato Salad calories by ingredient
Report Inappropriate Recipe

Spicy Salmon with Corn & Tomato Salad

Submitted by: IMELDASHOEQUEEN

Introduction

From Donna Hay
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***
From Donna Hay
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***

Number of Servings: 4

Ingredients

    4 cobs corn, husk & silks removed
    4 x 200g salmon fillets, skin on
    Sea salt & cracked black pepper
    3 vine-ripened tomatoes, chopped
    1 cup coriander (cilantro) leaves
    1 Tbsp lemin juice, plus wedges to serve
    1 tsp chilli flakes
    *80g melted butter optional [add 432 calories]*

Directions

Cook the corn in a saucepan of salted boiling water for 5 minutes or until tender. Drain and slice off the kernels using a large knife. Place in a bowl and set aside.

Use a small sharp knife to score the salmon skin. Spray saringly with oil and sprinkle with salt and pepper. Heat a non-stick frying pan over high heat. Cook the firsh skin-side down for 2-3 minuts, turn and cook for a further 2-3 minutes for medium or until cooked to your liking. Add teh tomato and coriander to the corn and toss to combine. Divide between plates and top with the fish. Combine lime juice and chilli and spoon over the fish. *If using butter add to the lime and chilli mix.*

Number of Servings: 4

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.






Great Stories from around the Web


Rate This Recipe