• Prep Time 180 minutes
  • Cook Time 30 minutes
  • Serving For 1 people
  • Difficulty Normal

Recipe Ingredient

  • 200g salmon fillet
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp extra virgin olive oil (marinade)
  • 1 tbsp butter
  • 1 tbsp extra virgin olive oil or olive oil (for searing)
  • 1 tsp dill (optional)
  • Salsa:
  • 150g cherry tomatoes
  • 1 red onion
  • 40g yellow capsicum
  • 40g green capsicum
  • 40g red capsicum
  • 100g medium ripe mango
  • 100g cucumber
  • 1 lime (zest and juice)
  • ½ tsp salt
  • ½ tsp pepper
  • Garnish:
  • A sprig of dill
  • Sprinkle of sea salt (optional)


  1. Dice the hardier fruit and vegetables first to prevent water from flooding the surface of your chopping board.
  2. Start with the capsicum and then move on to dice the onion, followed by the cucumber, mango and finally the tomatoes.
  3. Place all the ingredients in a salad bowl.
  4. Pick a fresh lime that is free of blemishes.
  5. Roll the lime on a chopping board to break down the citrus membranes.
  6. Grate the zest, and add this to the bowl.
  7. Next, slice the lime in half and extract the lime juice.
  8. Pour the lime juice into the salad mix and toss it up.
  9. Add salt and pepper to taste.
  10. Prepare the salsa mix just before cooking the fish. The salsa mix in this recipe feeds two diners.
  11. Salmon fillets cook fast when at room temperature so the safest is to keep a three-minute time limit for each side.
  12. Season the salmon fillet with salt, pepper and extra virgin olive oil and set it aside in the refrigerator for three hours or overnight.
  13. Heat up a skillet and once it is hot, add butter and olive oil before placing the salmon skin side down on the pan.
  14. Sear the fish until the skin is brown, has a crispy crunchy texture which is simply lovely against the soft salmon flesh.
  15. Throw some chopped fresh dill on the browned salmon skin for flavour and aroma.
  16. After three minutes, turn the salmon over and watch the time so it does not overcook.
  17. Prepare a plate with a bed of vibrant salsa and place the salmon on it.
  18. Sprinkle some sea salt and garnish the salmon with a sprig of fresh dill and it is ready to serve.

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