Atlantic Salmon with Cherry Salsa
½ cup fresh coriander, coarsely chopped
2 French shallots, finely diced
3 Tbsp fresh lime juice
2 salmon fillet pieces
100g fresh cherries, stemmed, pitted and halved
1 red chilli, thinly sliced crosswise
1 Tbsp extra-virgin olive oil
Salt and freshly ground black pepper
Combine half the coriander, half the shallots, 2 Tbsp of the lime juice, and oil in a resealable plastic bag.
Add salmon to bag. Seal bag and turn to coat.
Marinate 15 min, turning occasionally.
Meanwhile, combine remaining coriander, shallots, lime juice, cherries, chilli, and olive oil in a medium bowl.
Season cherry salsa lightly with salt and pepper.
Set aside to let flavours settle.
Remove salmon from marinade, and season generously with salt and pepper.
Cook until medium rare. Leave to rest 3 min.
Serve salmon with cherry salsa.
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology
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