- 0:15 Prep
- 0:05 Cook
- 4 Servings
- Capable cooks
Pretty in pink and green, this is delicious as is or add jacket potatoes for a heartier meal.
Ingredients
- 2 firm ripe avocados, cut into 1cm pieces
- 2 small red grapefruit, peeled, chopped
- 2 spring onions (shallots), thinly sliced
- 1/3 cup chopped fresh coriander
- 1 tablespoon lime juice
- Pinch of caster sugar
- 2 tablespoons extra virgin olive oil
- 4 (about 180g each) salmon fillets, skin on
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon dried chilli flakes
- 1/2 teaspoon caster sugar, extra
Method
- Step 1Place the avocado, grapefruit, spring onion, coriander, lime juice, sugar and 1 tablespoon of the oil in a bowl. Season. Toss gently to combine.
- Step 2Preheat a barbecue grill or chargrill on medium-high. Place the salmon on a plate and drizzle over remaining oil to coat, leaving the salmon skin-side down. Season. Combine paprika, chilli flakes and extra sugar in a small bowl. Sprinkle over the salmon. Cook on grill, skin-side down, for 2 minutes. Turn and cook for a further 1-2 minutes for medium or until cooked to your liking. Transfer the salmon to a plate. Set aside for 2 minutes to rest.
- Step 3Spoon avocado mixture over the salmon.
- Low carb
- Low sodium
- Low sugar
Nutrition
2954 kj
Energy
55g
Fat Total
12g
Saturated Fat
5g
Fibre
47g
Protein
117mg
Cholesterol
85.8mg
Sodium
6g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
Notes
Try this: For a speedy avocado dressing, process avocado with a little sour cream, mayonnaise and French dressing until smooth.
- Author: Katrina Woodman
- Image credit: Al Richardson
- Publication: Australian Good Taste
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