Grilled Salmon with Melon Leek Chutney

For the chutney, hollow out the melon and chop the flesh.

Clean and dice the leek and bell bell pepper.

Peel and dice the banana as well.

Season the vegetables and banana with curry and fry lightly in hot oil.

Deglaze with apple juice.

Use salt, sugar and vinegar to taste.

Chop chili and cilantro, add to chutney and cook.

Let the chutney cool down.

Season salmon fillets with salt and pepper and brush with oil.

Then cook for 3-4 minutes on each side in an aluminum pan or skillet.

Arrange the salmon with the chutney

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