Salmon with nectarine salsa

Ingredients for 2 servings:

• 2 spring onions
• 2 red bell peppers
• 2 nectarines
• salt and pepper
• 300 g salmon
• herbal salt
• 1 lime(s)
• 1 Pepper
• maple syrup
• olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

my fruity camping dish

Today I’d like to introduce you to my favorite camping dish, “Salmon with Nectarine Salsa.” Simple and truly delicious, especially when camping by the North Sea. First, dice the bell peppers and nectarines into small cubes and place them in a bowl. Slice the spring onions into thin rings and add them with the chili pepper, whose spiciness is tempered by the acidity of the nectarines. Cut the lime in half and squeeze the juice over the ingredients. Add a little maple syrup to soften the acidity and round out the salsa. Add a dash of olive oil, mix well, and season with salt and pepper. Let the salsa simmer for a while. Heat a little olive oil with a pinch of herb salt in a pan and add the salmon. A quick tip: Set the gas flame to “low” to keep the fish nice and moist. When the salmon is nicely browned on the outside and still a little pink on the inside, remove from the heat and finish cooking using the residual heat. Serve the salmon with the salsa nicely. If you prefer to cook new dishes using video instructions, you can find the recipe explained “step by step” on YouTube.