Grilled Fish with Vegetable Salsa

Grilled products are always delicious and aromatic. I suggest cooking salmon and vegetable salsa over an open fire – a great combination.

Cook: 30 minutes

Servings: 4

Ingredients

Salmon fillet (cut into 4 pieces) – 200 g
Salt – 1/2 teaspoon.
Ground black pepper – 1/2 teaspoon.
Vegetable oil – 1-2 tbsp
Tomatoes (cut into halves) – 4 pcs.
Red onion (cut into thin strips) – 1 pc.
Lime (cut in half) – 1 pc.
Chili pepper (seeded and cut in half) – 1 pc.

Directions

Preheat the grill to medium heat.
Sprinkle the fillet with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Place fish on a greased wire rack. Fry the fillets for about 4 minutes on each side. Remove fish from the grill.
Place the tomatoes, cut down, onion, and chili on a wire rack. Fry the tomatoes for about 6 minutes. Turn the tomatoes over and fry for another 1 minute. Fry onions and peppers for about 6 minutes on each side. Remove vegetables from the wire rack and cool.
Coarsely chop the tomatoes and onions, and finely chop the chili. In a bowl, combine the tomatoes, onions, chili, 1/4 teaspoon salt and 1/4 teaspoon black pepper, and 1/2 lime juice.

Enjoy your meal!

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