Salmon with Tomato & Lime Salsa

Serve 4
Preheat the oven to 190 degree celcius.

Place the chilli, sugar, lime juice, fish sauce and sesame oil in a bowl and stir until the sugar has dissolved. Tear the herbs in a separate bowl and add the tomatoes and eschalots.

Season the salmon with the salt and pepper,  then set aside. Heat the oil in a non - stick ovenproof frypan over medium - high heat. Add salmon and cook for 2 minutes on each side. Transfer the salmon to the oven and cook for further 5 minutes or until the salmon is cooking to your liking.

Just before serving,  toss the dressing with tomato mixture. Place the salmon on serving plates and top of salsa. Serve with lime wedges and steamed rice, if desired.

1 long red chilli, seed removed, finely chopped
2 tsp caster sugar
1 tbs lime juice,  plus lime wedges to serve
2 tsp fish sauce
2 tsp sesame oil
2 cups coriander leaves
1 cup mint leaves
1 punnet grape tomatoes, halved
2 eschalots,  thinly sliced
4x180 gram salmon or ocean trout fillet
1 tbs sunflower oil
Steamed jasmine rice (optional), to serve

Recipe by Valli Little