Grilled salmon with blueberry-lime salsa
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Karen Thomas
Grilled salmon with blueberry-lime salsa
Serves: 2
Prep time: 20 minsTotal 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 learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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
- 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.
- 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.
- 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.
- 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.
