Grilled Salmon with Avocado and Watercress Salsa and Red Pepper Puree

recipe-01 Salsa :
1 bag or bunch of watercress, leaves only, chopped
2 tbsp chopped fresh coriander
1 tbsp chopped parsley
1 red chili, finely chopped
1 red onion, finely chopped
1 tsp caster sugar
1 large avocado, peeled, stoned and diced
4 plum tomatoes, skinned and diced
1 clove garlic, finely chopped
juice of 2 limes
Salt and black pepper
4 x 100g approx salmon fillets
In a large bowl, gently mix all the ingredients except the salmon. Cook the salmon on a griddle or barbecue (not too fierce a heat) for approx 3-4 minutes each side - take care not to dry the fish. Server salmon with salsa accompaniment, garnished with red pepper puree.

Note: The salsa also goes well with almost any grilled meat or fish.

Red Pepper Puree:
2 red peppers
half a clove garlic
2 tbsp Balsamic vinegar
50-100ml olive oil

Grill the peppers until the skins are black, cool and peel away skin. Remove seeds, place in a processor with garlic and vinegar. Blend and drizzle in the olive oil until a pouring consistency is reached. Season and serve.