Salmon - Topped with tomato & lime salsa

Recipe is for 4 people

1 long red chilli (or 1tsp Crushed chilli from Jar)
2tsp caster sugar
1tbs lime juice & wedges to serve
2 tsp fish sauce
2tsp sesame oil
1/2 cup coriander leaves
1/4 cup mint leaves
1/2 punnet grape tomatoes, halved
1 eschalot, thinly sliced
4 x 180g salmon or trout fillets
1 tbs oil
Steamed jasmine or basmati rice to serve

nb: Salmon can be done in oven or on BBQ

Preheat oven to 190oc

Place chilli, sugar, lime juice, fish and sesame oil in a bowl and stir until sugar has dissolved.

Tear herbs in a separate bowl and add tomatoes eschalots.

Season Salmon with salt and pepper, then set aside.

Heat oil in a non-stick and ovenproof fry pan over medium heat.

Cook Salmon for 2min on each side.

Transfer salmon to the oven & cook a further 5min's or until cooked just the way you like.

Before serving toss the dressing and tomato mix together.

Serve salmon on bed of rice topped with salsa.

ENJOY ♥