Salmon is such a versatile fish which takes on flavours really well, and after two weeks in Vietnam I couldn't possibly think of having a meal without chilli! The salsa is very easy to make and packed full of goodies, I would always suggest picking the best quality tomatoes but it's especially important in this salsa recipe where it's the star of the show! I've seasoned the salsa with half a red chilli and a squeeze of lime to give it a good kick. The salmon has been grilled on a high heat for super quick and crispy results, making this recipe a real 15 minute wonder, perfect for a weeknight supper! Serve with rice or noodles.
2 salmon fillets, I used Wild Alaskan from Waitrose
2 tomatoes, chopped into small squares
Half an avocado, chopped into small squares
1 spring onion, thinly sliced
Half a red chilli
Half a lime, for squeezing
Small bunch of coriander, finely chopped
Salt and pepper
Rice, to serve
Turn on the grill to a high heat.
While the grill is warming up, begin by making the salsa. Combine the chopped tomato, avocado, chilli and spring onion, being careful not to mash together. Now add the coriander, glug of olive oil and squeeze in the lime. Stir again and taste for seasoning. Put to one side.
Take the salmon, drizzle over olive oil and rub seasoning into the fillets. Place under the grill skin side up to begin with, cook for around 3-4 minutes on each side or until the fish flakes easily with a fork.
Meanwhile heat the rice.
To serve place the fish on top of the rice then spoon over the the salsa liberally. Serve immediately and enjoy!