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Ingredients
Method
- 4 salmon fillets, skin on
- 150g gooseberries, halved, or use tart green grapes
- 1/4 cup chopped mint
- 1/4 cup chopped parsley
- 1 tbsp olive oil
- 1 tsp honey
- Salt and pepper
- Combine gooseberries, mint, parsley, olive oil and honey in a bowl to make the salsa, and season to taste.
- Season salmon with salt and pepper, then sear skin-side down in a hot pan for 4 minutes until crisp.
- Flip and cook for a further 2 to 3 minutes, then serve topped with the gooseberry and herb salsa.
25 mins
4 serving
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