Salmon with beetroot, feta & lime salsa
Ingredients
- 8 oz Cooked beetroot cut in chunks or wedges
- 2 oz Feta Cheese block
- 1 Lime, zest & juice
- Lime Wedges
- 2 ea Salmon fillets
Instructions
- Chop the beetroot and feta into small cubes and mix with the lime juice and zest. Season lightly.
- 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.
- Serve the salmon with the beetroot salsa and with the lime wedges on the side.