Roasted Salmon Fillet with Nectarine Salsa 

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An exciting way to use juicy nectarines.

Ingredients:

6 salmon fillets (about 100g each)

1 bunch watercress, washed and broken into stems

3 large nectarines cut into large chunks

1 small Spanish onion, finely diced

1/2 red capsicum, finely diced

1 small Lebanese cucumber, 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 chilli, seeded and finely chopped

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.

Author:

Horticulture Australia

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