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Salmon with avocado salsa

Salmon with avocado salsa

Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Easy recipes
Convenience recipes: four or less

Salmon with avocado salsa
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 tablespoons lemon juice
4 (750g) salmon fillets
1 tablespoon olive oil
METHOD

1. Combine tomato, coriander, shallots, capsicum, avocado, juice and salt and pepper to taste in a medium bowl; toss gently to avoid mashing the avocado.
2. Meanwhile, heat a large non-stick frying pan. Brush the salmon with oil; place skin-side-down in pan and press gently to keep the skin in contact with the hot surface of the pan. Season the top with a little salt and pepper. After 3 minutes, turn the salmon and cook for a further 2 minutes or until done as desired. Salmon is best served a little rare in the centre. Remove from the pan; cover loosely with foil for 2 minutes before serving.
3. Serve salmon and salsa with steamed new potatoes, if desired.

Not suitable to freeze or microwave.

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Tip: Try "lamb & potato" or "Low GI"
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