Shared from our friends at Huon Aquaculture, this brightly flavoured salmon dish makes a perfect weekend lunch and is easy to scale the quantity up for a dinner party.
At a glance
Approx. 20 minutes
Serves 2 people
2 Huon Salmon Portions, skin on
1/2 small red onion, finely diced
1/2 cup dried cranberries
1 small red chili, finely diced
Juice of 1 lime, plus wedges to serve
2 tbsp olive oil
2 Shepard avocados
1 cup loosely packed fresh coriander leaves, lightly chopped.
Soak the onions in a bowl of cold water for 10 minutes. Then drain and pat dry on paper towel.
To make the cranberry salsa, in a medium bowl combine the cranberries, drained onion, chili, olive oil and lime juice and toss thoroughly to combine, then carefully toss through the avocado and coriander leaves.
Check the seasoning and set aside while you cook the salmon.
Preheat a barbecue grill to medium high heat. Cook the salmon on the hot barbecue for about 3 minutes each side or until cooked to your liking.
Transfer the salmon onto two warmed plates, and spoon over the salsa. Serve with lime wedges.