Seared salmon with watermelon salsa

Seared salmon with watermelon salsa

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  • 2 to 3
  • Easy
  • Carb Conscious Dairy free Fat conscious Pescatarian
  • 20 minutes
  • 10 minutes
  • Bouchard Finlayson Missionvale Chardonnay 2015

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

Cooking Instructions

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.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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