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Grilled salmon with blueberry-lime salsa


Serves: 2
timePrep time: 20 mins
timeTotal time:
Grilled salmon with blueberry-lime salsa
Recipe photograph by Karen Thomas

Grilled salmon with blueberry-lime salsa


Serves: 2
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
572Kcal
Fat
28gr
Saturates
5gr
Carbs
39gr
Sugars
10gr
Fibre
8gr
Protein
36gr
Salt
0.5gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 1 x 200g pack blueberries
  • zest and juice of 1 lime, plus wedges to serve
  • 1 shallot or 2 spring onions, very finely chopped
  • ½ red chilli, deseeded and finely chopped
  • 2 tbsp chopped coriander
  • 2 tsp olive oil
  • 2 salmon fillets
  • 1-2 garlic cloves, crushed
  • 175g kale, tough stalks removed
  • 1 x 250g pack pre-cooked brown rice

Step by step

  1. Preheat the grill. Roughly chop two thirds of the blueberries and tip into a bowl. Mix in the lime juice, a little of the zest, the shallot, chilli and coriander, followed by the remaining whole blueberries. Set aside for the flavour to develop while the salmon cooks.
  2. Grease a baking tray with a few drops of the oil, season the salmon fillets and put on the tray. Grill for 6-8 minutes until just cooked and starting to flake. Scatter with the remaining lime zest.
  3. Meanwhile, heat the rest of the oil with the garlic in a frying pan or wok. Toss in the kale and mix well. Add a splash of water, cover the pan and steam-fry for 2-3 minutes until tender. Heat the rice following the pack instructions.
  4. Divide the rice and garlicky kale between 2 warmed plates, add the salmon and serve with the salsa and lime wedges.
Chef quote
The fruity sweet-sharp salsa cuts through the rich fish.

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