Serves 2

Ingredients

For the salmon;

• 3-4 tbsp Olive oil
• 2 Salmon fillets
• 1 Lemon, juice only
• Salt & pepper

For the persimon salsa;

• 4 Asparagus spears, chargrilled and chopped
• 2 Handfuls fresh coriander, leaves only, chopped
• 2 Ripe Spanish persimons, top cut off, skin peeled and chopped into small cubes
• 8-10 Cherry tomatoes
• Large pinch chilli flakes
• A couple of dashes soy sauce
• 2 tbsp olive oil
• Salt & pepper
• 1 tsp honey
• Lime wedges and parsley sprigs to garnish

Method

1. For the salsa, mix all of the salsa ingredients together in a small bowl until well combined
2. Season the salmon with salt and pepper then heat the olive oil in a pan. Add the salmon and fry on one side for 5-10 minutes. Turn the salmon over, squeeze over the lemon juice and season with salt and pepper.
3. Serve the salmon with the salsa around it, or with the salsa piled on top of the salmon. Garnish with the lime wedges and parsley