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Ingredients
Method
- 4 salmon fillets (about 180g each), skin on
- 1 tbsp olive oil
- Salt and cracked pepper
- 2 avocados, diced
- 1 orange, segmented and roughly chopped
- 1 grapefruit, segmented and roughly chopped
- 1 small red onion, finely diced
- 1 tbsp olive oil
- Juice of 1 lime
- Small handful coriander, roughly chopped
- Mixed leaves, to serve
- Make the salsa by combining the avocado, orange, grapefruit, red onion, olive oil, lime juice and coriander. Season well and set aside.
- Pat the salmon dry and brush with olive oil. Season well. Cook skin-side down in a hot pan over high heat for 3 to 4 minutes until the skin is crisp, then flip and cook for a further 2 minutes. The salmon should be just cooked through with a slightly pink centre.
- Serve the salmon on mixed leaves with the citrus and avocado salsa spooned generously alongside.
25 mins
4 serving
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