Salsa Stuffed Salmon - cooking recipe

Ingredients

4 None tomatoes, finely chopped
1 None small red onion, peeled and finely chopped
1-2 None garlic cloves, peeled and finely chopped
1 None small red chili, seeded and chopped
None None juice of 1 lime
2 tbsp olive oil
4 tbsp fresh chopped cilantro
2 (1 lb) thick salmon fillets, skinned
1 None medium egg, beaten
1 cup dried breadcrumbs
None None oil for shallow frying
None None sauteed spinach and lemon wedges to serve

Preparation

To make the salsa, mix the tomatoes, onion, garlic, chili, lime juice, olive oil and cilantro together and season. Place one salmon fillet on a board, spread half of the salsa over the salmon and top with the second fillet. Press down.
Place the egg and breadcrumbs in separate large, flat, shallow dishes. Cut salmon in half then carefully coat all over in egg then breadcrumbs. Cut into 8 (11/4 inch) thick pieces.
Heat oil for shallow frying in a large pan and cook salmon for 15 minutes, carefully turning halfway through cooking, until crisp, golden and cooked through. Serve hot with remaining salsa, spinach and lemon wedges.