Salmon Cutlets With Fruit Salsa
|Seasoned pepper||6 Teaspoon|
|Lemon juice||2 Tablespoon|
|Lime juice||1⁄2 Cup (8 tbs)|
|Chopped fresh thyme||1 Tablespoon|
|For fruit salsa|
|Pawpaw||1⁄2 Small, peeled|
|Pineapple||1⁄4 Small, peeled|
|Spring onions||3 , chopped|
|Chopped fresh coriander||1 Tablespoon|
|Lime juice||2 Tablespoon|
|Caster sugar||3 Teaspoon|
SPRINKLE SALMON cutlets all over with seasoned pepper.
1.Place salmon cutlets in shallow non-metal dish.
Combine lemon juice, lime juice and thyme in small jug.
Pour over salmon cutlets.
Cover and refrigerate several hours.
2.Place salmon on hot lightly greased barbecue grill or flatplate; brush with any remaining marinade.
Cook 5-10 minutes each side, turning once, until outside is lightly browned and flesh is just cooked on the inside.
Serve with Fruit Salsa.
3.To make Fruit Salsa: Chop pawpaw and pineapple into 1 cm cubes.
Combine in medium bowl with spring onions, coriander, lime juice, caster sugar and salt.