A deliciously zesty salsa is a great topping to have on hand in summer whether your adding it to salmon or chicken for dinner or even having for brekkie on eggs and sourdough. Mix-a-Mato® tomatoes are great for this as each variety of tomato in the punnet brings different depth of flavour to the salsa - yum.
Cook time: 10 minutes
Prep time: 5 minutes
1 middle pieces of salmon, skin off
Salt and pepper, to taste
Olive oil, for cooking
Cooked rice, for serving.
1 cup Mix-a-Mato® tomatoes, quartered
1 spring onion stalk, finely sliced
1 tbsp fresh coriander, roughly chopped
1 small garlic, sliced
1/2 tbsp olive oil
1 tbsp. lemon juice
Pinch of salt
- Coat salmon in a pinch of salt and pepper on both sides.
- Heat a small non-stick pan with a splash of olive oil over a medium high heat. Cook salmon on both sides for 3-4 minutes or until cooked to your liking.
- Meanwhile to create the Mix-a-mato® salsa, add fresh tomatoes (a blend of the varieties from the Mix-a-Mato® punnet for different flavours), spring onion, coriander, garlic, olive oil, lemon juice and a pinch of salt into a bowl and mix well. Taste and season accordingly.
- One salmon is cooked, place on a bed of rice and top with the Mix-a-Mato® salsa.