Salmon with Tomato Cucumber Salsa
180g (x2) salmon fillet
100g cherry tomato, finely diced
1 Lebanese cucumber, seeds removed and finely diced (final weight around 60g)
1 shallot, finely chopped
1 tablespoon chopped coriander
4 (teaspoon=tsp) lemon juice
4 tsp olive oil
1 tsp honey
1 tsp sugar
pinch of salt
1. Mix dressing ingredients together, then mix in chopped veggies. Cover and chill in the fridge.
2. Clean the fish. Pat dry, season with salt and pepper. Coat lightly with starch.
3. In a hot pan, add 2 tsp of oil. Fry the salmon fillets (skin side down first).
4. Serve the salmon with the chilled salsa, potatoes (optional). Enjoy!
Recipe & Images by @aromacookery (IG)