Ingredients
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8 oz Beets - cooked
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2 oz Feta Cheese - block
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Juice of a lime
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Zest of a Lime
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In wedges Lime - fresh
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2 ea Salmon Filets
Directions
Steps
|
1
Done
|
Chop the beetroot and feta into small cubes and mix with the lime juice and zest. Season lightly. |
|
2
Done
|
Season the salmon. Heat 2 tbsp of canola oil in a non-stick frying pan and heat to a medium high heat. Add the salmon, skin side down and cook for 3 minutes. Flip the salmon and cook for a further 4 to 5 minutes. |
|
3
Done
|
Serve the salmon with the beetroot salsa and with the lime wedges on the side. |
