Grilled Salmon served with Persimmon-Salsa

As much as possible, we prefer to eat more fish than red or white meat.  For tonight's dinner, I served a fruit salsa (Persimmon-Salsa) and green salad with the grilled salmon.  Before the salmon pieces are grilled, I brushed them with a mixture of red chilli flakes, sea salt, olive oil and lemon juice for that extra tangy taste.

Ingredients (serves 4):
4 pieces of salmon, each weighing about 200 g
1/2 tsp fine sea salt
1 tbsp olive oil
2 tbsp lime or lemon juice
1/4 tsp ground dried red chilli flakes

Method:
In a small bowl, add sea salt, olive oil, lime or lemon juice and ground chilli flakes. Mix together thoroughly.  Switch on grill to highest setting.  Before starting to grill, brush the grill with some of the mixture sauce.

Brush salmon pieces with mixture sauce and grill skin side facing down (grill cover down) for about 6 to 8 minutes.

Turn over and grill to your preferred requirement.

Once done, remove salmon from grill.  Before serving, top with Persimmon-Salsa. Tastes great when served with a green salad!


Persimmon-Salsa
Ingredients:
2 persimmon (Kaki), to be washed, dried & finely diced
1 red capsicum, to be washed, dried & finely diced
1 medium-size onion, to be peeled & finely diced
1 stalk red chilli, to be deseed & finely diced
1 tsp chopped fresh dill (you may use fresh mint instead)
1 tbsp honey
1/2 tsp fine sea salt
1/4 tsp ground dried red chilli flakes
1 tbsp lime or lemon juice

Method:
In a large bowl, add all ingredients and mix well.  Check seasoning, if necessary add more sea salt. Transfer to a serving bowl and store in the fridge.  Note:  You may use nectaries instead if you wish.

Bon Appetit!