Glazed Salmon Fillets with Strawberry and Avocado Salsa
A delicious fillet of salmon seared on the BBQ, in a pan or on a grill topped with a strawberry and avocado salsa. A light and refreshing meal.
This strawberry salsa is equally delicious served as bruschetta (on lightly oiled and grilled sliced foccacia) or as an accompaniment to grilled chicken.
1 Avocadomedium, peeled, seeded and diced
150g victorian strawberrieshulled and diced
1 small spanish oniondiced
1 small lebanese cucumberpeeled, seeded and diced
1 tbsp fresh coriander leaveschopped
1 tbsp Olive oil
1 tbsp lime juice
1/8 tsp salt
1/4 tsp fresh ground black pepper
1 tbsp honeywarmed
1/4 cup Olive oil
1 clove garliccrushed
2 tsp fresh gingergrated
1/4 tsp salt
200 g skinned salmon fillets4 fillets
Combine all salsa ingredients and set aside for about 30 minutes.
Combine honey, olive oil, garlic, ginger and salt in a screw top jar; shake well then brush over fillets of salmon.
Spray a flat barbecue hot-plate or grill-plate with non stick cooking spray.
Heat hot-plate and cook salmon, basting with marinade during cooking.
Cook salmon about 3 minutes either side.
Serve with salsa.
|150g victorian strawberries|
|1 small spanish onion|
|1 small lebanese cucumber|
|1 tbsp fresh coriander leaves|
|1 tbsp Olive oil|
|1 tbsp lime juice|
|1/8 tsp salt|
|1/4 tsp fresh ground black pepper|
|1 tbsp honey|
|1/4 cup Olive oil|
|1 clove garlic|
|2 tsp fresh ginger|
|1/4 tsp salt|
|200 g skinned salmon fillets|