Salmon with avocado salsa

AWW

Cooking time: Less than 30 minutes

Serves: 4

Type: Easy

Tools

Kitchen friendly view

Ingredients

3 medium (225g) egg tomatoes, seeded, chopped
1 tablespoon coarsely chopped fresh coriander leaves
2 small (50g) French shallots, sliced
1 small (150g) red capsicum, chopped
1 medium (250g) ripe avocado, chopped
2 tablespoons lemon juice
4 (750g) salmon fillets
1 tablespoon olive oil

Preparation method

1. Combine tomato, coriander, shallots, capsicum, avocado, juice and salt and pepper to taste in a medium bowl; toss gently to avoid mashing the avocado.

2. Meanwhile, heat a large non-stick frying pan. Brush the salmon with oil; place skin-side-down in pan and press gently to keep the skin in contact with the hot surface of the pan. Season the top with a little salt and pepper. After 3 minutes, turn the salmon and cook for a further 2 minutes or until done as desired. Salmon is best served a little rare in the centre. Remove from the pan; cover loosely with foil for 2 minutes before serving.

3. Serve salmon and salsa with steamed new potatoes, if desired.

Not suitable to freeze or microwave.

Also in this section

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Smoked salmon and cucumber salad

Colcannon with salmon and fried eggs

Pappadums with salmon and avocado

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