• 2 x 250g packs wild salmon fillets, defrosted
• 3 tbsp sweet chilli sauce
• 2 limes
• 125g crayfish
• 125g bag rocket, washed
• 1 tbsp extra virgin olive oil
• 5 tbsp mayonnaise
• 1 tbsp Greek-style yogurt
• Black pepper
Sweet Chilli Salmon and Crayfish Salad with Lime Mayo
Ingredients (Serves 4):
Method:
Place the defrosted salmon fillets in a bowl with the chilli sauce and toss well to coat evenly.
Place each salmon fillet on a rectangle of foil and top each with a slice of lime. Fold the foil over to make a parcel and tightly seal all the edges.
Place the salmon parcels on a medium hot barbecue and cook for approx. 10-12 minutes, turning the parcels over half-way through cooking.
Meanwhile, toss the rocket, crayfish, olive oil and a squeeze of lime juice together in a large bowl and set to one side.
Mix together the mayonnaise, Greek-style yogurt and zest from 1 of the limes. Season well with plenty of black pepper.
Place the salmon fillets on top of the crayfish salad and top with a dollop of lime mayo.
Try serving with hot new potatoes or couscous.
This recipe was created for Lidl by celebrity chef Lesley Waters