Calories: 419 Preparation: 50 mins Cooking: 25 mins Serves: 4
For the 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 salmon fillets
For the 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.