About this recipe:A Fresh Atlantic Salmon fillet with a tangy Balsamic and citrus drizzle.
1 tbsp finely chopped fresh dilll
2 cloves garlic, crushed
2 tbsp olive oil
50 ml lime juice
100 ml lemon juice
100ml orange juice
freshly ground pepper and sea salt
4 x 200g salmon fillets, skin-on
2 small lemons
2 medium oranges
250g red grape tomatoes
2 tbsp balsamic vinegar
100g mesclun (mixed lettuce)
Prep:2hr › Cook:10min › Ready in:2hr10min
Combine dill, garlic, half of the oil and lime, lemon and orange juices in a small bowl. Season to taste. Place salmon in a shallow non- metallic container and pour over the dill mixture. Cover and refrigerate for 2 hours.
Meanwhile, segment lemon, orange and lime over a bowl to collect all of the juices. Stir in the tomatoes, balsamic and remaining oil.
Place drained salmon fillets, skin-side down, on a heated barbecue or grill pan. Cook, covered, for 3 minutes each side or until the skin is crisp and salmon is cooked as desired.
Serve salmon on lettuce leaves and topped with citrus and tomato mixture. Drizzle with extra balsamic and serve with crusty bread, if desired.