Seared Spiced Salmon Steaks with Black Bean Salsa

"Everyone I know who has eaten this has loved it. The black bean salsa looks very pretty alongside the salmon and provides a marvellous contrast of flavours and textures, and what's more, the whole thing is so little trouble to prepare."
Servings:
6 people

Health Score

High
Medium
Low
8.4 / 10
High score

Glycemic Index

Index
30
Low
Load
5
Low

Nutrition per serving:

Calories442.50 kcal22%
Fat24.76 g35%
Carbs17.45 g7%
Sugars3.17 g4%
Protein36.28 g73%
Sodium919.94 mg46%
Fiber4.23 g15%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
30
Low
Glycemic Load
5
Low

Ingredients

6 salmon steaks, 5-6 oz (150-175 g) each
freshly milled black pepper
3 fat cloves garlic
2 level teaspoons sea salt
1½ inch (4 cm) piece of root ginger, grated
grated zest 2 limes, reserve the juice for the salsa
a good pinch of ground cinnamon
a good pinch of ground cumin
2 tablespoons light olive oil
1 x 15 g pack (or ½ oz) fresh coriander leaves (reserve 6 sprigs and finely chop the remainder)
4 oz (110 g) black beans soaked overnight in twice their volume of cold water
12 oz (350 g) ripe but firm tomatoes, skinned, de-seeded and finely chopped
1 red chilli, de-seeded and finely chopped
1 x 15 g pack (or ½ oz) fresh coriander leaves, finely chopped
1 medium red onion, finely chopped
1 tablespoon extra virgin olive oil
juice 2 limes (see above)
½ level teaspoon salt

Directions

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