Salmon and Avocado Salsa

Salsa is a great topping for a piece of fish or chicken. A good salsa is packed with colours and flavours that bring food alive. Where there are lots of natural fresh colourful fruits and vegetables in a meal, as in a salsa, there are lots of diiferent vitamins and minerals. Once you learn to make a good salsa you never turn back. I love a big scoop of a freshly made salsa on top of some nice fresh fish with a little grainy bread. The key to a good salsa is fresh ingredients – keep it simple with plenty of colours and a light dressing, then serve fresh.


Servings: 4


600 grams Salmon Fillet (cut into 4)
8 tablespoons Kikkoman’s low salt soya sauce
4 tablespoon Honey

Avocado Salsa
1 diced Avocado
1 diced Red onion
1 diced Capsicum
1 diced Tomato
1/2 cup Cucumber (seeds out)
1 tablespoon Mint or parsley

3 tablespoon Lime or lemon juice
1 tablespoon Sweet chilli sauce
1 teaspoon Mustard


1. Place fresh raw salmon on tray and rub in Kikkoman soya sauce.
2. Rub the honey into the salmon and marinate in the fridge for no more than twenty minutes.
3. Place salmon on grill tray.
4. Grill salmon in the oven for eight to ten minutes until just cooked, watching the salmon does not burn.
4. If not eating salmon after cooking, cool to room temperature, refrigerate until you are ready to prepare and eat the salad.

Salsa and Dressing
5. Squeeze lime or lemon juice over salsa ingredients add sweet chilli sauce and mustard. Gently mix everything well, taking care not to mash avocado up too much.


Place lettuce leaves on centre of your plate. Place salmon on top and then some salsa on top of your salmon.