Salmon cutlets with fruit salsa

Method

1. Sprinkle the salmon all over with the pepper and place in a shallow non-metal dish. Combine the juices and thyme in a jug and pour over the salmon. Cover and refrigerate for 2 hours.

2. For the fruit salsa, combine the pawpaw, pineapple, spring onion, coriander, lime juice and caster sugar in a bowl. Add salt, to taste.

3. Heat a little oil in a frying pan, add the salmon and brush with any remaining marinade. Cook for 3-5 minutes each side, turning once, until the outside is lightly browned and the flesh is just cooked on the inside. Serve with the fruit salsa.