Avocado and grapefruit salsa with spicy chargrilled salmon

Avocado and grapefruit salsa with spicy chargrilled salmon
  • 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.

Featured in
Main recipes, Fish recipes


  • 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


  • Step 1
    Place the avocado, grapefruit, spring onion, coriander, lime juice, sugar and 1 tablespoon of the oil in a bowl. Season. Toss gently to combine.
  • Step 2
    Preheat 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 3
    Spoon avocado mixture over the salmon.

  • Low carb
  • Low sodium
  • Low sugar


  • 2954 kj


  • 55g

    Fat Total

  • 12g

    Saturated Fat

  • 5g


  • 47g


  • 117mg


  • 85.8mg


  • 6g

    Carbs (sugar)

  • 6g

    Carbs (total)

All nutrition values are per serve


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

Source: taste.com.au


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