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 tablespoon tablespoons lemon juice

4 (750g) salmon fillets

1 tablespoon olive oil

Method

1.Combine tomato, coriander, shallots, capsicum, avocado, juice. Season to taste with salt and pepper and toss gently to avoid mashing the avocado.

2.Meanwhile, heat a large non-stick frying pan over medium-high heat. Brush salmon with oil. Place skin-side-down in pan, pressing down gently to keep the skin in contact with base of pan. Season the top with a little salt and pepper.

3.After 3 minutes, turn the fillets and cook for a further 2 minutes, or until done as desired. Remove from pan, cover loosely with foil for 2 minutes before serving.

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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