Directions:
Combine nectarines, Spanish onion, capsicum, cucumber
and coriander in a bowl and mix well. Combine the lime juice,
vinegar, olive oil and chilli in a separate bowl and whisk
until well combined. Pour dressing over salsa and mix well.
Set aside for 30 minutes to allow flavours to develop.
To roast the salmon, heat a large non-stick frypan 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 at 160°C for six minutes or until just cooked
through.
Serve salmon on watercress leaves with salsa spooned over
the fish. |
