Grilled salmon with avocado and watercress salsa

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


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


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.

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