Grilled salmon with avocado and watercress salsa

Calories: 419  Preparation: 50 mins  Cooking: 25 mins  Serves: 4

Ingredients

For the salsa:

• 1 bag of watercress, chopped

• 2 tbsp chopped fresh coriander

• 1 tbsp chopped parsley

• 1 red chilli, de-seeded and finely chopped

• 1 red onion, peeled and finely chopped

• 1 tsp caster sugar

• 1 large ripe avocado, peeled, stoned and diced

• 4 plum tomatoes, skinned, de-seeded and diced

• 1 clove garlic, finely chopped

• Juice of 2 limes

• Salt and black pepper

• 4 x 175g salmon fillets

For the red pepper puree:

• 2 red peppers

• Half a garlic clove, peeled

• 2 tbsp Balsamic vinegar

• 50-100ml olive oil

• Salt and pepper

Method

In a large bowl, carefully mix all the salsa ingredients. Cook the salmon on a griddle or barbecue (not too fierce a heat) for approx 3-4 minutes each side – take care not to dry the fish. Serve salmon with salsa accompaniment, garnished with red pepper puree.

Note: The salsa goes well with almost any grilled meat or fish.

Red pepper puree:
Grill the peppers until the skins are black, about 15 minutes. Cool and scrape off the charred skins. Remove seeds, place in a processor with garlic and vinegar. Blend and drizzle in the olive oil until a pouring consistency is reached. Season and serve.