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
- For the salsa, mix all of the salsa ingredients together in a small bowl until well combined
- 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.
- 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