This fresh Chilean salsa is all you need to turn a few salmon fillets into a show-stopping barbecue dish. And if you haven't fired up the barbie, it's great in a frying pan, too.
4 salmon fillets (about 150g each), scaled and pin-boned
1 tbsp vegetable oil
1 tsp salt
1 medium onion, peeled and finely chopped
4 thin spring onions, finely sliced
½ a yellow capsicum, deseeded and finely chopped
3 tomatoes, finely chopped
3 cloves garlic, finely chopped
1 large green chilli, deseeded and finely chopped
1 large red chilli, deseeded and finely chopped
½ cup roughly chopped coriander
¼ cup red wine vinegar
1 tsp sugar
¼ tsp salt
¼ cup grapeseed oil
1. For the pebre, mix the ingredients together and allow to stand at room temperature for
2. Cut a few lines through the skin along the length of the salmon, but don't cut into the meat. You don't have to do this, but it can help with getting a crisp skin. Pat the salmon dry with paper towel.
3. Heat the hotplate of a barbecue or a heavy frying pan over high heat and brush the skin of the salmon with a little oil.
4. Season the skin side of the salmon with salt and place the salmon on the barbecue skin-side down. Press with a spatula on the back of the first 20 seconds of cooking to keep the skin against the hotplate. Cook for about three minutes on the first side until the skin is browned and crisp.
5. Season the flesh side of the fish, turn and cook for a further three minutes until just cooked through. Serve with the pebre.