Mexican salmon salad

Dinner with 11 ingredients.

Servings: 2

Total time: 30 minutes

Ingredients

• 2 tortillas
• 3 tablespoon Greek yogurt
• ½small pack coriander roughly chopped
• 1 lime zested and juiced
• 198 gram can sweetcorn drained
• 0.5 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 2 Little Gem lettuces separated into leaves
• 300 gram pack cherry tomatoes halved
• 2 tablespoon olive oil
• 2 salmon fillets

Method

1. Heat oven to 200C/fan 180C/gas 6. Cut the tortillas into triangles using scissors, toss in 1 tbsp of the oil and the ground coriander, season, then tip onto a lined baking sheet. Bake for 8-10 mins, turning halfway, until crisp. Set aside to cool. Heat the grill to high.
2. Mix the yogurt with the smoked paprika and some seasoning, then spoon the yogurt mixture over the salmon. Place fillets on the same baking sheet, lined with parchment, and put under the grill for 8-10 mins until the fish is blackening in places, and flakes into big chunks.
3. While the salmon is cooking, whisk the remaining olive oil with the lime zest and juice to make a dressing, season, then toss the remaining salad ingredients in the dressing. Tip onto a plate, top with the salmon chunks and tortilla chips and serve.