Baked ginger salmon with rainbow salsa

Ingredients for 4 servings:

• 2 ½ cm ginger, fresh
• 1 organic lime(s)
• 1 tbsp fish sauce (Nam Pla)
• 4 salmon fillets, without skin
• Salt and pepper, black
• ½ cucumber(s)
• 2 tomatoes
• 1 bell pepper(s), yellow
• 1 onion(s), red
• 1 small papaya
• 1 chili pepper(s), red, medium hot
• 2 handfuls of coriander leaves

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 10 minutes

Slimming World recipe

Peel and finely chop the ginger. Grate the lime zest and squeeze out the juice. Mix the ginger, fish sauce, lime zest, and juice in a shallow bowl. Wash and dry the salmon fillets. Place them in the marinade, turn carefully several times, and season with salt and pepper to taste. Set aside and let stand for about 1 hour. Peel the cucumbers, slice them lengthwise, and scrape out the seeds with a teaspoon. Finely chop the cucumber flesh. Deseed and finely chop the tomatoes. Deseed and finely chop the bell peppers. Finely chop the onion. Peel, deseed, and dice the papaya. Deseed and finely chop the chili pepper. Chop the cilantro. Combine these ingredients for the salsa in a bowl, add salt to taste, and set aside so the flavors of each ingredient can develop. Preheat oven to 180°C (top/bottom heat). Place parchment paper on an oven rack, place the salmon on it, and bake for about 10 minutes, or until just cooked through. Be careful not to let the fish dry out. Serve the fish on plates, add salsa, and sprinkle with cilantro.