Crispy Skin Huon Salmon with Mango and Avocado Salsa


By MiNDFOOD

Crispy Skin Huon Salmon with Mango and Avocado Salsa
 recipe, brought to you by MiNDFOOD.

1 fresh Huon salmon fillet (skin on, approx 750g)

2 tbsp chilli oil

2 tbsp lime juice

1 tbsp finely chopped fresh coriander

1 tbsp grated fresh ginger


2 garlic cloves, minced



Fresh Avocado and Mango Salsa

1 tomato, diced

1 mango, peeled & diced

1 avocado, peeled & diced

½ red onion, diced

2 tbsp fresh coriander, chopped

Salt and freshly ground pepper to taste.



1 Preheat barbecue to medium – high, oil the grill. Mix together all ingredients, except Huon salmon, in a small bowl. Reserve 1 tbsp of this mixture to season the salsa.

2 Smear remaining mixture over the flesh side of the salmon.

3 Sear salmon, flesh side down for 3 minutes, turn over, cover grill and cook another 7–10 minutes until salmon just flakes when pressed with a fork.

4 Alternatively, place salmon on grill skin side down and cook, covered, for 10 –12 minutes.

5 For salsa: Combine all ingredients together, just prior to serving, spooning salsa over top of salmon.

The Huon brand of salmon is available from supermarkets, markets,
specialty fish shops, and quality restaurants throughout Australia.

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