Salmon Fillet with Nectarine Salsa
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 6 mins |
| Total Time | 21 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 salmon fillet (s) with skin, flaked
- Oil for frying
- salt and pepper
- some lime juice
For the sauce: (salsa)
- 1 nectarine (s)
- 1 spring onion (s), slim
- 1 piece (s) chilli pepper (s), red (amount according to taste and heat)
- 1 piece (s) fresh ginger, the size a hazelnut
- 1 clove garlic
- 2 teaspoons lime juice
- salt and pepper
- 1 tablespoon olive oil, extra virgin
Print Recipe
Pin Recipe Instructions
- For the salsa, rinse off the nectarine, remove the stone and dice the pulp. Cut the cleaned and washed spring onion into rings. Finely dice the chilli pods without seeds. Grate the peeled ginger or press it through the garlic press. Mix ginger and garlic with lime juice, salt, pepper and oil to a marinade, mix with nectarine, spring onion and chilli and season to taste.
- Rinse the salmon fillet, pat dry well. First fry in the heated oil on the skin side for about four minutes until crispy brown, then turn and finish cooking in one to two minutes. Season with salt, pepper and lime juice and serve with the salsa.
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