Crispy Skin Fish with Mexican Salad


PREP TIME 5 minutes
COOK TIME 20 minutes


½ red onion, diced
1 kiwi fruit, diced
1 cup cooked quinoa
1 cup cooked rice
1 red chilli, diced
½ lime, juice
½ avocado, diced
1 tbsp Pukara olive oil
¼ bunch mint, chopped
¼ bunch coriander, chopped
Tasman sea salt
2 tbsp Old El Paso pickled jalapeños
2 fillets salmon


Step 1
Add onion, kiwi fruit, quinoa, rice, chilli, lime juice, avocado, olive oil, mint, coriander, jalapeños and a pinch of salt into a bowl and mix together well.

Step 2
Once mixed together well, place salmon onto char grill skin side down until almost cooked before turning over and cooking all the way through.

Step 3
Once cooked, serve on top of quinoa salad.