Grilled Salmon and Avocado Salad
This is an excellent quick salad that is substantial enough to be a meal in itself. You can adjust the amount of chilli to your own preference.
Ingredients
Serves: 4
- 2 (185g) salmon fillets
- 65g butter, melted and divided
- 1 pinch salt and pepper to taste
- 125g fresh mushrooms, sliced
- 12 grape tomatoes, halved
- 2 tablespoons olive oil, divided
- 250g lettuce, torn into bite-size pieces
- 1 avocado - peeled, pitted and cubed
- 5 sprigs fresh coriander, chopped
- 1 fresh red chilli, chopped
- 2 tablespoons distilled white vinegar
- 30g feta cheese, crumbled
Directions
Preparation:20min ›
Cook:15min ›
Ready in:35min
- Preheat the grill. Line a baking tray with aluminium foil. Place the salmon on the foil and brush with 2 tablespoons melted butter. Season with salt and pepper. Grill 15 minutes, until fish is easily flaked with a fork.
- Melt the remaining butter in a frypan over medium heat and saute the mushrooms until tender.
- Place the tomatoes in a bowl and drizzle with 1 tablespoon olive oil. Season with salt and pepper.
- In a large bowl, toss together the salmon, mushrooms, tomatoes, lettuce, avocado, coriander and chilli. Drizzle with remaining olive oil and the vinegar. Season with salt and pepper and sprinkle with feta cheese to serve.
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Reviews and Ratings
Global Ratings:
(45)
Reviews in English (30)
This was really good! I'm a huge salmon fan but not the biggest avacado fan, but the two went really well together! I grilled the mushrooms with red onions instead of sauteing them with butter to save on fat. I also used Cilantro only, subsituted baby spinach for lettice, and added green olives. I highly recommend. - 16 Jul 2005 (Review from Allrecipes USA and Canada)
This was so delicious! The only changes I made were I omitted the mushrooms, used a baby greens salad mix, and used red wine vinegar instead of white vinegar. This was very fast to prepare and the flavors went together very well. I can't wait to make it again. Thank you for a great recipe! - 29 Dec 2007 (Review from Allrecipes USA and Canada)
This was a great salad. It had a great taste, I really liked how the avocado complemented the other ingredients. With my changes it was a bit different from the original recipe - I omitted cilantro and jalapeno (I didn't have them) and instead of adding feta and a vinegar sauce, I added a honey dijon sauce (1 part butter, 1 part dijon mustard and 2 parts honey - like what is used for the baked dijon salmon recipe on this site). It was fantastic like this! - 21 Jun 2005 (Review from Allrecipes USA and Canada)
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