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What you'll need

Serves 4

  • 2 ripe tomatoes, cored and cut into 2cm dices (about 2 cups)
  • 2 avocados, peeled, seeded and cut into 2cm dices (about 2 cups)
  • 6 tablespoons finely chopped red onions
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons extra virgin olive oil (optional)
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
  • 4 fresh medium salmon fillets, skin on
  • 4 sprigs fresh coriander for garnish
  • Salt and pepper to taste

The easy bit

  1. Mix the tomatoes, avocados, onions, parsley, olive oil, lemon juice, salt and pepper. Toss to combine and set aside.
  2. Preheat the grill to medium-high heat.
  3. Lightly brush the fillets with the olive oil and season with salt. Place on the grill skin side down, and cook until the skin is crisp (approximately 4-5 minutes).
  4. Turn and cook until the salmon is opaque and medium-rare (about 4 minutes depending upon the thickness of the fillets).
  5. To serve, spoon salsa on serving plate and add fillets on top. Garnish each plate with a sprig of coriander and serve immediately with a green salad or steamed greens.

Per serve:
Energy - 1500Kj
Protein - 21 grams
Carbs - 4 grams
Fats - 25 Grams
Fibre - 4 grams

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