Serves: 4 | Prep Time: 30 minutes | Cook Time: 10 minutes
Salsa Ingredients
- 4-5 medium to ripe nectarines, diced (you could also use a similar colour fruit like peach or mango)
- ½ small red onion, diced
- 1 medium cucumber, diced
- 1 red chilli, deseeded and finely sliced
- Small handful of coriander leave, chopped
- Juice of 1 lime, approx. 2 tbls
-
A dash of salt & pepper to taste
Salmon Ingredients
- 4 salmon fillets, skin on or off, your choice
- 2 tbls olive oil
- 2 garlic cloves, crushed
- Salt & pepper to taste
- Lemon wedges to serve
Method
Combine all the salsa ingredients in a bowl, mix well and set aside.
Using paper towel, pat the salmon dry.
Mix the olive oil & crushed garlic and brush both sides of the Salmon, seasoning with salt & pepper at the same time. If using skin on fillets, season the skin side extremely well.
Preheat an Equip Grill pan to high heat. Place the salmon flesh side down and cook for approx. 2-3 minutes. Turn the salmon and cook for a further 2-3 minutes or to your liking. If using skin on fillets, cook for a further 5 minutes until the skin is nice and crispy.
Remove the salmon and place on a serving plate. Rest for 2-3 minutes before topping each fillet with a spoonful or two of the delicious salsa and a squeeze of lemon juice.
