Salmon fillet with nectarine salsa

Ingredients for 1 servings:

• 1 salmon fillet(s) with skin, scaled
• Oil for frying
• salt and pepper
• some lime juice
• 1 nectarine(s)
• 1 spring onion(s), slender
• 1 red chili pepper(s) (amount according to taste and spiciness)
• 1 piece(s) ginger, fresh, hazelnut-sized
• 1 garlic clove(s)
• 2 tsp lime juice
• salt and pepper
• 1 tbsp extra virgin olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 21 minutes

a quick, fruity and light summer meal

For the salsa, rinse the nectarine, remove the stone, and dice the flesh. Slice the cleaned and washed spring onion into rings. Finely dice the seedless chili pepper. Grate the peeled ginger or press it through a garlic press. Mix the ginger and garlic with lime juice, salt, pepper, and oil to make a marinade. Mix with the nectarine, spring onion, and chili, and season to taste. Rinse the salmon fillet and pat dry. Fry it skin-side down in the heated oil for about four minutes until crispy brown, then turn it over and cook for another one to two minutes. Season with salt, pepper, and lime juice and serve with the salsa.