About this recipe:Salmon fillets are grilled and tossed with sauteed mushrooms, baby tomatoes, avocado, coriander, chilli and lettuce, creating a wonderfully delicious salad. Serve with a crusty bread roll for a main course.
2 (175g) fillets salmon
50g butter, melted and divided
salt and pepper to taste
125g fresh mushrooms, sliced
12 baby plum tomatoes, halved
2 tablespoons olive oil, divided
225g leaf lettuce, torn into bite-size pieces
1 ripe avocado, peeled, pitted and cubed
5 sprigs fresh coriander, chopped
1 fresh Scotch bonnet chilli, chopped or to taste
2 tablespoons malt vinegar
25g feta cheese, crumbled
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Method Prep:20min › Cook:15min › Ready in:35min
Preheat the grill. Line a baking tray with 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 frying pan 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.