Grilled Salmon Belly with Spring Onion Salsa

This vibrant dish features tender, juicy salmon belly grilled to perfection, paired with a refreshing spring onion salsa that adds a delightful crunch and a hint of zest. The combination of traditional grilling techniques and a creative twist with the salsa makes it a standout choice for a healthy dinner. This recipe is pescatarian-friendly and rich in omega-3 fatty acids, making it both delicious and nutritious.

Ingredients:

• 2 salmon belly fillets
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, juiced
• 4 spring onions, finely chopped
• 1/2 cup cherry tomatoes, diced
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon capers, rinsed and drained
• 1 teaspoon red wine vinegar

Instructions:

1. Preheat the grill to medium-high heat.
2. In a small bowl, mix olive oil, salt, black pepper, and lemon juice. Brush the mixture over the salmon belly fillets.
3. Place the salmon belly on the grill, skin-side down, and cook for about 4-5 minutes on each side, or until the fish is cooked through and has nice grill marks.
4. While the salmon is grilling, prepare the spring onion salsa. In a separate bowl, combine chopped spring onions, cherry tomatoes, cilantro, capers, and red wine vinegar. Toss gently to combine.
5. Once the salmon is done, remove it from the grill and let it rest for a minute.
6. Serve the grilled salmon belly topped with the spring onion salsa.