Glazed Salmon Fillets with Strawberry and Avocado Salsa

Serves 4

For Salsa

• 1 medium sized avocado, peeled, seeded and diced

• 150g Victorian Strawberries, hulled and diced

• 1 small Spanish onion, diced

• 1 small Lebanese cucumber, peeled, seeded and diced

• 1 tablespoon chopped fresh coriander leaves

• 1 tablespoon olive oil

• 1 tablespoon lime juice

• 1/8 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

For Salmon

• 1 tablespoon honey, warmer

• 1/4 cup olive oil

• 1 clove garlic, crushed

• 2 teaspoons grated fresh ginger

• 1/4 teaspoon salt

• 4 (200g each) skinless salmon fillets

Method

Combine all salsa ingredients and set aside.

 

To prepare salmon, combine honey, olive oil, garlic, ginger and salt in a screw top jar; shake well and brush over salmon. Spray a flat barbecue hot-plate or grill-plate with non-stick cooking spray. Heat hot-plate and cook salmon, basting with marinade during cooking. Serve with salsa.

 

Cook's tip: This strawberry salsa is equally delicious served as bruschetta (on lightly oiled and grilled sliced foccacia) or as an accompaniment to grilled chicken.