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    Salmon Fillets with Cucumber Salsa

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    Salmon Fillets with Cucumber Salsa

    Serves: 4


    • 4 salmon fillets with skin on, each weighing 200g
    • Salt and freshly ground black pepper
    • ½ cucumber, deseeded and diced
    • 1 small courgette, deseeded and diced
    • 1 avocado, peeled and diced
    • 1 small handful of basil, stalks removed and leaves chopped
    • 150ml extra virgin olive oil
    • Zest and juice of 2 limes
    • 2 handfuls of watercress


    1. Heat a large non-stick, oven-proof pan (if you don't have a non-stick pan, use 2 tbsp olive oil). Season the salmon then place in the pan, flesh side down, for 1-2 minutes.
    2. Turn the fillets then put them, still in the same pan, in a preheated oven 180ºC, gas mark 4 for 6-7 minutes.
    3. While the salmon is cooking, mix together the cucumber, courgette, avocado and basil with the olive oil, lime zest and juice. Season to taste and reserve.
    4. Steam the watercress for about a minute and arrange on four plates. Top with the salmon, then spoon the salsa mixture around the edge.

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