Grilled salmon with green olive salsa
This recipe is easy to prepare, and lazy summer eating at its best. Succulent fish fillets topped with a spicy rich salsa guaranteed to satisfy.
Serves 4
4 x 200g fish fillets, e.g. Atlantic salmon, Spanish mackerel, kingfish
Green olive salsa:
300g tub of Don Vica Chilli Garlic Stuffed Green Olives
2 medium tomatoes, deseeded and diced
2 shallots, finely chopped
1/4 cup fresh coriander, finely chopped
Finely grated rind of 2 limes or lemons
1. Marinate the fish cutlets in half of the marinade from the tub of olives for 10 to 15 minutes.
2. Prepare the green olive salsa while the fish is marinating. Finely chop the olives and place in a bowl with the shallots, tomatoes, coriander and lime or lemon rind. Add the remaining olive marinade and toss gently to combine.
3. Remove the fish fillets from the marinade, and barbecue or grill on medium heat for approximately 3 to 4 minutes on each side.
4. To serve, spoon the green olive salsa over the grilled fish.