Thai Grilled Salad NZ ***382 Calories per Serve***

For my overseas friends, if there is a ingrediant that you dont have or know of just google for a similar ingrediant

Serves 4

100g (2 packs/bunches) watercress
1 handful (about 16 leaves) fresh mint
1 pinch salt
2 cloves garlic, crushed
1-2 green chillies, halved, deseeded
2 limes
1 tablespoon sugar
1 small piece fresh ginger, peeled and grated (you need a good tablespoon)
1 tablespoon fish sauce
4 x 175g salmon fillets

Dressing
200ml natural low-fat yoghurt
1 clove garlic, crushed
salt and pepper
1 tablespoon chopped fresh mint leaves

Step 1 Roughly chop the watercress and place in a food processor with the mint, garlic, salt and chillies and process until roughly chopped. Add the juice from the limes, sugar, ginger and fish sauce and process until a paste is formed.

Step 2 Place the salmon fillets in a non-metallic dish and use the paste to coat the salmon evenly. Cover the fish and leave to marinate for at least 30 minutes, or ideally 2-3 hours.

Step 3 To prepare the dressing, mix all the ingredients together. Season to taste. Chill until needed.

Step 4 Cook the salmon on a hot griddle or non-stick frying pan for 4-5 minutes each side. Serve with a spoonful of dressing (if using), lightly roasted potatoes and salad leaves.

I Made this ahead of time and kept it in the fridge until I needed it. The salmon soaks up the Thai marinade, giving it a wonderful aromatic flavour.


Energy: 1600kJ.Calories: 382cal.Protein: 40.0g.Fat: 21.4g.- saturated: 6.6g.Carbohydrates: 7.0g.- sugars: 6.6g.Dietary Fibre: 1.8g.Sodium: 1055mg.Calcium: 170mg.Iron: 2.6mg.

Enjoy :drinker: