Bring freshness to proceedings with this fish and chopped salad dressed with the punchy pop of pickled jalapeño. We're leaning gently into a Mexican vibe here with zesty black beans and coriander tossed with lettuce and yoghurt. Crisped-up salmon goes on top for bowl full of fiesta flavour.
Finely chop jalapeños. Juice lime. Rinse and finely chop coriander.
Place jalapeño, coriander, lime juice, honey and a pinch of salt and pepper in a bowl and mix to combine. Set aside until ready to serve.
Drizzle salmon with oil and season with salt and pepper. Heat frypan over medium-high heat. Add salmon, skin-side down, and cook for 4–5 minutes or until skin is crisp. Turn and cook for a further 4 minutes or until salmon is just cooked. Remove from pan.
Rinse and thinly slice lettuce. Rinse and drain black beans. Slice cucumber into half moons. Thinly slice spring onion.
Place lettuce, black beans, cucumber and spring onion in bowl with yoghurt, salt and pepper and toss to coat.
Divide salmon and salad between plates and spoon over jalapeño dressing to serve.