Salmon and Prawn Salsa
This is a very uplifting dish, that our friend Fay made for us once, and I’ve happily replicated it many times over the summer. It’s spicy, refreshing, easy to make and a very different flavour profile than anything we get in Italy over the summer. It needs a few ingredients that we don’t get easily in Tuscany (such as coriander!), but you should be able to find.
For 4 people
Salmon 200gr cut in small slices
Precooked peeled prawns 200gr, cut in similar size as the salmon
Friggitelli peppers 100gr (they are thin long green peppers)
A large tomato: 100gr
Fresh chilies: 2 (or more if you like it super spicy), thinly sliced
Juice of 4 limes
A bunch of coriander chopped
Slice the friggitelli (or other type green) peppers in very small slices.
Take out and discard the inside pulp off the tomato and slice the outer layer in very small bits.
Mix all the ingredients in a bowl, making sure the lime juice coats the salmon pieces very well, ad salt, pepper and olive oil and leave to rest for about 30 minutes.
Great served with crispy Ciaccino (Tuscan crisp bread) or Sardinian Pane Carasau.