Jalapeño salsa, yoghurt, shredded lettuce & tomato
– Any crunchy lettuce will do here, iceberg or romaine would both work well.
– Swap in yellow or green tomatoes for another burst of colour.
– You can keep the salsa in the fridge for up to a week.
– The salmon cooks beautifully on a barbecue or firepit, simply skewer the fillet whole and cook for 4 minutes, turning until gnarly all over.