Salmon with avocado salsa

  • 12 mins preparation
  • 8 mins cooking
  • Serves 4
  • Print


Salmon with avocado salsa
  • 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


Salmon with avocado salsa
  • 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.

More From Women's Weekly Food