Marinated salmon salad

Fancy something fast, light and fuss-free? This should fit the bill and it’s absolutely bursting with flavour.

Serves: 4
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.