For the salsa
1/2 cup red bell pepper, cubed
1/2 cup green bell pepper, cubed
1/4 cup onion chives,chopped
1/8 cup red onion, chopped
1 tablespoon lemon juice
2 tablespoons extra-virgin olive oil
salt and pepper to taste
fresh strawberries, cubed
For the fish
4 fillets of salmon, skin on
extra virgin olive oil
salt and freshly cracked black pepper
1 Make the salsa: Mix all ingredients and set aside. You can prepare this salsa around an hour ahead but not any longer than that or it will go mushy.
2 Season the fish with all the ingredients and set aside. Make sure the salmon is clean and bone-free for easy eating. Also, the salmon should be cold but not frozen.
3 Heat griddle pan until smoking then place salmon skin-side-up. Cook until the skin is crispy and is no longer sticking to the pan, around 3 minutes.
4 Turn salmon using a fish spatula or any wide spatula and sear the other side for another 3 to 4 minutes. Top with salsa and serve.