Takes: 15 mins
Cals per serving: 300
fat per serving: 17g
Zest and juice 1/2 lemon
2tbsp sweet chilli sauce
3tbsp finely chopped chives
4 salmon fillets, weighing about 150g each, skinned
1/4 cucumber, cut into matchsticks
1 small red onion, finely sliced
50g bag salad leaves
1. Combine the lemon zest and jucie, chilli sauce and chives in a shallow non-metallic bowl; season with slat and freshly ground black pepper. Carefully add the salmon, spoon over the marinade and leave to stand for 5 mins or so.
2. Heat a frying pan until searing hot, add the salmon and cook over a medium heat for 2 mins on each side, depending on the thickness, until cooked and starting to char.
3. Combine the ingredients and divide between 4 plates. Top each with a salmon fillet; serve with extra lemon wedges.