Grilled Atlantic Salmon drizzled with a cucumber and fresh herb salsa.
Splash a little olive oil on the skin of the salmon, season with salt and place it straight onto a hot grill, skin side down.
Cook about four to five minutes on the first side, turn and cook a further two minutes on the other side.
Rest a couple of minutes.
To make the dressing, place the mint, coriander, eschallot, a pinch of salt and the cucumber in a mortar and pestle and crush lightly.
Add the red wine vinegar, two Tablespoons extra virgin olive oil, caster sugar, shallots and plenty of pepper. Leave the dressing to develop in flavour for 10 minutes.
Plate the fish and serve the dressing over the top.
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