Grilled Salmon with Avocado Salsa

cook 20 mins
  • 2 avocados, peeled, stoned and diced
  • juice of 1/2 lime
  • 75 g (3 oz) baby plum tomatoes, diced
  • 1 tablespoon chopped coriander
  • 1 tablespoon olive oil
  • 4 salmon fillets, about 150 g (5 oz) each
  • Mix together the avocados and lime juice in a bowl to prevent discoloration. Add the tomatoes, coriander and oil and mix well. Leave to stand.
  • Meanwhile, cook the salmon under a preheated medium grill, skin side up, for about 6–8 minutes until the skin starts to turn golden. Turn the fish over and cook for a further 4–5 minutes or until cooked through.
  • Serve the salmon with a spoonful of salsa.
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