Preparation time: 50 minutes
Cooking time: 25 minutes

Salsa:
1 bag of watercress, chopped
2 tbsp chopped fresh coriander
1 tbsp chopped parsley
1 red chilli, de-seeded and finely chopped
1 red onion, peeled and finely chopped
1 tsp caster sugar
1 large ripe avocado, peeled, stoned and diced
4 plum tomatoes, skinned, de-seeded and diced
1 clove garlic, finely chopped
juice of 2 limes
Salt and black pepper

4 x 175g approx salmon fillets

Red Pepper Puree:
2 red peppers
Half a garlic clove, peeled
2 tbsp Balsamic vinegar
50-100ml olive oil
salt and pepper

In a large bowl, carefully mix all the salsa ingredients. Cook the salmon on a griddle or barbecue (not too fierce a heat) for approx 3-4 minutes each side – take care not to dry the fish. Serve salmon with salsa accompaniment, garnished with red pepper puree.

Note: The salsa goes well with almost any grilled meat or fish.

Red pepper puree:
Grill the peppers until the skins are black, about 15 minutes. Cool and scrape off the charred skins. Remove seeds, place in a processor with garlic and vinegar. Blend and drizzle in the olive oil until a pouring consistency is reached. Season and serve.