Recipe Ingredient
- 200g salmon fillet
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp extra virgin olive oil (marinade)
- 1 tbsp butter
- 1 tbsp extra virgin olive oil or olive oil (for searing)
- 1 tsp dill (optional)
- Salsa:
- 150g cherry tomatoes
- 1 red onion
- 40g yellow capsicum
- 40g green capsicum
- 40g red capsicum
- 100g medium ripe mango
- 100g cucumber
- 1 lime (zest and juice)
- ½ tsp salt
- ½ tsp pepper
- Garnish:
- A sprig of dill
- Sprinkle of sea salt (optional)
Instructions
- Dice the hardier fruit and vegetables first to prevent water from flooding the surface of your chopping board.
- Start with the capsicum and then move on to dice the onion, followed by the cucumber, mango and finally the tomatoes.
- Place all the ingredients in a salad bowl.
- Pick a fresh lime that is free of blemishes.
- Roll the lime on a chopping board to break down the citrus membranes.
- Grate the zest, and add this to the bowl.
- Next, slice the lime in half and extract the lime juice.
- Pour the lime juice into the salad mix and toss it up.
- Add salt and pepper to taste.
- Prepare the salsa mix just before cooking the fish. The salsa mix in this recipe feeds two diners.
- Salmon fillets cook fast when at room temperature so the safest is to keep a three-minute time limit for each side.
- Season the salmon fillet with salt, pepper and extra virgin olive oil and set it aside in the refrigerator for three hours or overnight.
- Heat up a skillet and once it is hot, add butter and olive oil before placing the salmon skin side down on the pan.
- Sear the fish until the skin is brown, has a crispy crunchy texture which is simply lovely against the soft salmon flesh.
- Throw some chopped fresh dill on the browned salmon skin for flavour and aroma.
- After three minutes, turn the salmon over and watch the time so it does not overcook.
- Prepare a plate with a bed of vibrant salsa and place the salmon on it.
- Sprinkle some sea salt and garnish the salmon with a sprig of fresh dill and it is ready to serve.
