Food: Peppered salmon with lime


RECIPE ADAPTED FROM THE GI BIKINI DIET BY PROFESSOR CHARLES CLARK AND MAUREEN CLARK

Updated:

Peppered salmon with lime


SERVES 2
 


  • 2 thick skinless salmon fillets
  • 150g-175g each
  • juice of 1 lime plus a little lime zest to garnish

  • 2 tbsp olive oil
  • 2-3 tbsp crushed black peppercorns
  • 1 tbsp chopped fresh dill


  1. Sprinkle a little lime juice over the salmon and brush the fillets with olive oil.
  2. Place the crushed peppercorns
    on a plate and press the salmon on the pepper to cover liberally.
  3. Cook under a medium grill for 3-4 minutes per side, brushing with more olive oil on turning.
  4. Decorate with fresh dill and a little lime zest and serve, if wished, with caper and olive salad.


FOR CAPER AND OLIVE SALAD

  1. Combine the following in a bowl: 75g baby spinach, 2 deseeded and sliced plum tomatoes, 2 chopped spring onions, 1 tsp rinsed capers, 5 stoned halved green olives and 5 black olives, 25g lightly toasted pine nuts, 1 peeled and grated garlic clove, 2 tsp chopped fresh basil and some salt and pepper.
  2. To dress: peel and grate 1⁄2 a garlic clove and combine with 3 tbsp olive oil, 3 tbsp passata or tomato juice, 1 tbsp red wine vinegar and some seasoning and drizzle over.


CARB GRAMS PER SERVING

11, including the salad


 
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