CRISPY SKIN SALMON ON KIWI SALSA
INGREDIENTS (SERVES 2)
2 salmon fillets
1 red chilli, diced
1 red onion, diced
3 cherry tomatoes, quarted
1 kiwi fruit, diced
half tsp palm sugar, grated
1 lime juice, squeezed
1 tsp fish sauce
3 sprigs coriander whole and some extra to garnish
3 sprigs mint, whole
1tsp black pepper
1tsp chilli flakes
1 tsp cumin
1/4 cup lemon infused canola oil
Firstly make the spice flavoured oil to marinade the salmon. To do this add pepper, chilli flakes, cumin, pinch of salt and oil into a small bowl, mix it together and then brush onto the salmon skin. Place the salmon into a non-stick pan on a low heat skin side down and brush the marinade onto the salmon.
While the salmon is cooking move onto making the salsa. Put the chilli, onion, cherry tomatoes, kiwi fruit, palm sugar, lime juice, fish sauce and parsley into a bowl, mix it through and set aside.
Turn the heat up on your salmon to medium. Check the skin is hard, if so flip the salmon and cook for a further 15-20seconds and take off the pan.
Place some salsa in a bowl, place the salmon on top and garnish with some coriander.