Glazed Salmon Fillets with Strawberry and Avocado Salsa

This is fresh and cleansing recipe is the ideal dish for warm summer nights.

Cook’s tip: This strawberry salsa is equally delicious served as bruschetta (on lightly oiled and grilled sliced foccacia) or as an accompaniment to grilled chicken.

Serves 4


For Salsa

  • 1 medium sized avocado, peeled, seeded and diced
  • 150g Victorian Strawberries, hulled and diced
  • 1 small Spanish onion, diced
  • 1 small Lebanese cucumber, peeled, seeded and diced
  • 1 tablespoon chopped fresh coriander leaves
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1/8 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

For Salmon

  • 1 tablespoon honey, warmer
  • 1/4 cup olive oil
  • 1 clove garlic, crushed
  • 2 teaspoons grated fresh ginger
  • 1/4 teaspoon salt
  • 4 (200g each) skinless salmon fillets


  1. Combine all salsa ingredients and set aside.
  2. To prepare salmon, combine honey, olive oil, garlic, ginger and salt in a screw top jar; shake well and brush over salmon. Spray a flat barbecue hot-plate or grill-plate with non-stick cooking spray. Heat hot-plate and cook salmon, basting with marinade during cooking. Serve with salsa.