The Village Press

Seared Regal Smoked Salmon with a Pineapple Lime Salsa Fresca

Ingredients:

  • 3 – 4 x 200gr Regal Smoked Salmon Natural Wood roasted portions
  •  ¼ cup fresh pineapple – cored and finely diced
  • 2 Tomatoes – seeded and finely diced
  • 1 green chilli – seeded and finely chopped (medium sized and not too hot)
  • 2 limes juiced and ½ - 1 zested (to taste)
  • 1 red onion – finely diced
  • 2 tbsp fresh coriander finely chopped
  • 2 tbsp fresh mint finely chopped
  • The Village Press Lime Infused Olive Oil
  • 2 tbsp palm sugar – grated
  • Splash fish sauce
  • Sea salt and fresh black pepper
Method:
To make the salsa combine all ingredients together (except the salmon) , adjust seasoning to taste. If desired add a little more palm sugar to sweeten the salsa or a touch more fish sauce. This is dependent on personal preference. The salsa also goes well with finely diced pickled ginger in it. Finish with a good splash of The Village Press lime infused olive oil.

To a hot non stick pan add a little splash of The Village Press lime infused olive oil, add the smoked salmon fillets portions to the pan and sear slightly. (if needed portion the salmon portions further by dividing in half with a sharp knife)

Serve the seared smoked salmon with the salsa. (The salsa is best served warm). Garnish with a few lime wedges and sprigs of coriander.
 
-  Recipe provided by Chef Mark Dronjak, for further information visit www.markdronjak.co.nz.

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