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Seared salmon with watermelon salsa

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Seared salmon with watermelon salsa

By Hannah Lewry

Serves 2 to 3

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

2 cups watermelon cubed
1 x 3 cm ginger piece, peeled and thinly sliced
1 red chilli, sliced
1 t coriander chopped
1 T rice wine vinegar
2 limes, segmented, plus 2 T juice
2 t sesame oil
1 x 400 g lightly smoked salmon fillet, cut into thirds
2 T olive oil
sea salt and freshly ground black pepper, to taste
black sesame seeds, for sprinkling

Method

1 Combine the watermelon, ginger, chilli, coriander, rice wine vinegar, limes and sesame oil and set aside to infuse.

2 Rub the salmon with olive oil, season the skin and place skin side down in a hot, nonstick pan and cook for 2–3 minutes, or until the skin is golden and releases from the pan easily. Turn and cook for a further minute, or for 2 minutes if you like your fish cooked all the way through.

3 Serve sprinkled with black sesame seeds and the watermelon salsa.