Roasted Salmon Fillet with Nectarine Salsa
An exciting way to use juicy nectarines.
Ingredients
- 6 salmon fillets (about 3½ oz each)
- 1 bunch watercress, washed and broken into stems
- 3 large nectarines, cut into large chunks
- 1 small yellow onion (such as Spanish onion), finely diced
- 1/2 red bell pepper, finely diced
- 1 small cucumber (such as Lebanese), peeled and finely diced
- 3/4 cup coriander leaves
- 1 Tbsp lime juice
- 1 Tbsp red wine vinegar
- 1 Tbsp olive oil
- 1/2 small red chili, seeded and finely chopped
Directions:
Combine nectarines, onion, bell pepper, cucumber and coriander in a bowl and mix well. Combine the lime juice, vinegar, olive oil and chili in a separate bowl and whisk until well combined. Pour dressing over salsa and mix well. Set aside for 30 minutes to allow flavors to develop.
Preheat oven to 320ºF.
To roast the salmon, heat a large non-stick frying pan and spray with olive oil spray. Add the salmon and cook over high heat for two minutes on each side, then transfer to an oven tray and roast in pre-heated oven for six minutes or until just cooked through.
Serve salmon on watercress leaves with salsa spooned over the fish.