Salmon With Persimmon Salsa Recipe
Ingredients
| Asparagus spears | 4 (FOR THE PERSIMON SALSA) | |
| Olive oil | 3 Tablespoon (FOR THE PERSIMON SALSA) | |
| Coriander | 2 Cup (16 tbs) (FOR THE PERSIMON SALSA) | |
| 2 ripe Spanish persimons, tops cut off, peeled, then chopped into small cubes | ||
| Cherry tomatoes | 10 , halved (FOR THE PERSIMON SALSA) | |
| Large pinch chilli flakes | ||
| 2 dashes soy sauce | ||
| Honey | 1 Teaspoon (FOR THE PERSIMON SALSA) | |
| Lime wedges, to serve | ||
| 2 skinless salmon fillets | ||
| Juice 1 lemon | ||
Directions
MAKING
1. Prepare a griddle pan for the asparagus by heating it gently
2. Rub the asparagus with oil
3. Gently grill the asparagus on the hot griddle for 3-4 minutes or till tender.
4. Prepare the salmon by rubbing the fish with salt, oil and lemon juice.
5. Griddle the salmon for 7 minutes on one side and turn over. Sprinkle lemon juice on the other side and set aside to cool
6. As the salmon is cooking, in a small bowl, mix the chopped and cooked asparagus with olive oil and salsa.
7. On a serving dish, pile the salsa and serve the salmon on top
SERVING
8. Garnish with lemon wedges and serve hot.
1. Prepare a griddle pan for the asparagus by heating it gently
2. Rub the asparagus with oil
3. Gently grill the asparagus on the hot griddle for 3-4 minutes or till tender.
4. Prepare the salmon by rubbing the fish with salt, oil and lemon juice.
5. Griddle the salmon for 7 minutes on one side and turn over. Sprinkle lemon juice on the other side and set aside to cool
6. As the salmon is cooking, in a small bowl, mix the chopped and cooked asparagus with olive oil and salsa.
7. On a serving dish, pile the salsa and serve the salmon on top
SERVING
8. Garnish with lemon wedges and serve hot.
Chef
