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.
Cook’s tip:
This strawberry salsa is equally delicious served as bruschetta (on lightly oiled and grilled sliced foccacia) or as an accompaniment to grilled chicken.
Ingredients
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1 Avocadomedium, peeled, seeded and diced
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150g victorian strawberrieshulled and diced
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1 small spanish oniondiced
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1 small lebanese cucumberpeeled, seeded and diced
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1 tbsp fresh coriander leaveschopped
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1 tbsp Olive oil
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1 tbsp lime juice
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1/8 tsp salt
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1/4 tsp fresh ground black pepper
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1 tbsp honeywarmed
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1/4 cup Olive oil
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1 clove garliccrushed
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2 tsp fresh gingergrated
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1/4 tsp salt
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200 g skinned salmon fillets4 fillets
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Directions
Step 1
Mark as Complete
Combine all salsa ingredients and set aside for about 30 minutes.
Step 2
Mark as Complete
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.
Step 3
Mark as Complete
Ingredients
Adjust Servings:
| 1 Avocado | |
| 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 | |
