Char-grilled salmon with avocado salsa

Salt the skin side of the salmon and cook that side first, turning only once. That will guarantee you a lovely crispy skin. You could use tuna instead of salmon, if you like.

  • 25 mins cooking
  • Serves 4
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Char-grilled salmon with avocado salsa
  • 4 x 200g (6½-ounce) salmon fillets
  • 1 avocado (320g), sliced thickly
  • 1 red onion (100g), sliced thinly
  • 2 tablespoon coarsely chopped dill
  • 2 tablespoon drained baby capers, rinsed
  • 1/4 cup (60ml) lemon juice
  • 1/4 cup (60ml) olive oil
  • 75 gram (2½ ounces) baby rocket (arugula) leaves


Char-grilled salmon with avocado salsa
  • 1
    Cook salmon on a heated oiled barbecue grill plate, 4 minutes each side or until cooked as desired.
  • 2
    Meanwhile, combine avocado, onion, dill and capers in medium bowl.
  • 3
    Place juice and oil in a screw-top jar; shake well.
  • 4
    Serve salmon on rocket with avocado salsa; drizzle with dressing. Season to taste.

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