Salmon with avocado salsa
Sep 08, 2011 2:00pm- 12 mins preparation
- 8 mins cooking
- Serves 4
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Ingredients
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
Method
Salmon with avocado salsa
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1Combine tomato, coriander, shallots, capsicum, avocado, juice. Season to taste with salt and pepper and toss gently to avoid mashing the avocado.
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2Meanwhile, 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.
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3After 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.
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4Serve salmon and salsa with steamed new potatoes, if desired.
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