Chilean Pebre Salmon Toasts

Ingredients

• 10 oz salmon fillet, skin removed
• 6 thick slices country bread
• 3 ripe tomatoes, finely diced
• 1/2 red onion, very finely diced
• 1 to 2 red chilies, minced
• 1/2 cup chopped cilantro
• 3 tbsp olive oil, divided
• 2 garlic cloves, minced
• 2 tbsp red wine vinegar
• 2 limes, 1 juiced and 1 cut into wedges
• Salt and black pepper

Steps

1. Make the pebre first so it has time to sit: mix the tomatoes, onion, chilies, cilantro, garlic, vinegar, 1 tablespoon of the oil, and 1/2 teaspoon salt.
2. Leave it at room temperature for at least 20 minutes. Pebre is never cooked or blended; the rest is what softens the raw onion and garlic.
3. Pat the salmon completely dry and season it with salt and pepper. A dry surface is the only way to get a crust on the fish.
4. Heat 1 tablespoon of the oil in a heavy skillet over medium-high heat until it shimmers.
5. Lay the salmon in and leave it completely undisturbed for 4 minutes, until the underside is deeply golden and the fish releases from the pan on its own.
6. Turn once and cook for 2 minutes more, until it is just opaque at the centre and reaches 145F (63C). Pull it early if you like it pink inside.
7. Rest the salmon for 3 minutes, then flake it into large pieces with a fork rather than shredding it.
8. Toast the bread until crisp, brush with the remaining oil, top with the salmon and a generous spoonful of pebre, and serve with lime wedges.

Allergen note: Contains fish and gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.