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Ingredients
2 salmon fillets
1 red capsicum, julienne
1 yellow capsicum, julienne
2 sticks of celery, julienne
4 spring onion, julienne
1 Lebanese cucumber, julienne
3 Lemonade lemons, segmented
¼ bunch of torn mint leaves
Olive oil
Salt and pepper
Method
Baste the salmon fillet with olive oil, salt and pepper then place on to a hot grill, skin side down and cook for 8-10 minutes (I like to cook mine rare 5-7 minutes)
Toss together all the other ingredients and dress with olive oil and any juice from the citrus.
Serve the salad topped with crispy skin salmon.
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