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Salmon Fillets with Salsa Fresca
  • Serves 6
  • UNITS: 1 per serving
  • FAT POINTS: 4 per serving
  • CALORIES: 328 per serving
  • 6 x 5oz/141g salmon fillets
  • 1 large garlic clove, crushed
  • Finely grated rind of 1 lemon
  • 1 tablespoon lemon juice
  • ¼pint/150ml natural low fat yoghurt
  • 1 tablespoon sun dried tomato paste
  • Lime slices to garnish
for the salsa fresca
  • 1 large green chilli, de-seeded and finely chopped
  • 6oz/169g cucumber, finely diced
  • Grated rind and juice of 1 lime
  • 2 spring onions, roughly chopped
  • 12oz/336g cherry tomatoes, chopped
  • 1 teaspoon sugar
  • Salt & pepper, small handful of chopped fresh mint
  1. Mix garlic, lemon rind, Lemon juice and sun dried tomato paste in a bowl and stir in yoghurt.
  2. Thoroughly cover salmon fillets both sides with the yoghurt marinade. Place in a non-metallic dish and cover lightly. Chill in fridge for 3 hours.
  3. Make salsa fresca by combining all the ingredients, except the mint, in a bowl. Season well. Cover and chill in the fridge for 2 hours.
  4. When ready to serve, pre-heat the grill to high. Grill for 10 minutes or to when the flesh flakes easily - no need to turn over. It will have turned golden brown on top when it is cooked through. Chop mint and add to the chilled Salsa. Serve the Salsa with the salmon fillets, garnished with lime slices. Can be served hot or cold.
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