Crispy Salmon w/ Pineapple Salsa
SERVES TWO
PREP TIME: 15 MINS
COOK TIME 10 MINS
Ingredients
FOR THE PINEAPPLE SALSA
1/2 CUP PINEAPPLE, CUT INTO 2CM CUBES
1/2 CUP CHERRY TOMATOES, QUARTERED
1/2 CUP MINT & CORIANDER, FINELY CHOPPED
2 STALKS SPRING ONION, DICED
1/2 LEBANESE CUCUMBER, DICED
JUICE OF 1 LEMONN
CRACK SALT & PEPPER
2 TSP OLIVE OIL
FOR THE CRISPY SALMON
DRIZZLE OLIVE OIL
2 SALMON FILLETS, SKIN ON
SALT & PEPPER
TO SERVE
FRESH LIME WEDGES
TORN CORIANDER LEAVES
Utensils
MEDIUM SALAD BOWL
SHARP KNIVES
MEDIUM FRY PAN
Method
CHOP ALL OF THE PINEAPPLE SALSA INGREDIENTS AND MIX TOGETHER IN A SALAD BOWL BEFORE SETTING ASIDE
HEAT A FRY PAN OVER MEDIUM HEAT. ADD A SPLASH OF OLIVE OIL AND PLACE SALMON SKIN SIDE UP IN THE PAY. COOK FOR 4 MINS BEFORE FLIPPING. COOK FOR AN ADDITIONAL 4 MINS ON THE OTHER SIDE, 30 SECONDS OR SO TURNED ON THE SIDE BEFORE SITTING ON SOME PAPER TOWEL FOR A FEW MINUTES BEFORE SERVING
DIVIDE PINEAPPLE SALSA BETWEEN BOWLS. ADD SALMON AND TOP WITH TORN CORIANDER LEAVES AND FRESH LIME WEDGES - ENJOY !
