Smoky paprika salmon with avocado, tomato & jalapeño salad

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• Lynsey

  17 April 2013

  Lynsey rated and commented on this recipe

  

  Delicious. I used salmon fillets and reduced the cooking time. Loved the salad and had new potatoes instead of tortillas. Will defo be making again.

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• lizleicester

  12 May 2013

  lizleicester rated and commented on this recipe

  

  Halved all the quantities and found the salsa-like salad delicious with the lovely salmon but wished I'd followed Lynsey's advice and had new potatoes instead of tortillas which didn't work well with the salmon somehow.

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Ingredients

• 750g cherry tomatoes , halved
• 4 ripe avocados , chopped into chunky pieces
• 2 green chillies , sliced
• a small bunch coriander , chopped
• 4 limes , juiced
• 1 small red onion , halved and thinly sliced
• 2 tbsp soft brown sugar
• 2 tbsp hot smoked paprika
• 2 half sides salmon , approx 650g each
• tortilla chips , to serve

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Difficulty and servings

Serves 12

Preparation and cooking times

Ready in 30 mins

Ingredients

• 750g cherry tomatoes , halved
• 4 ripe avocados , chopped into chunky pieces
• 2 green chillies , sliced
• a small bunch coriander , chopped
• 4 limes , juiced
• 1 small red onion , halved and thinly sliced
• 2 tbsp soft brown sugar
• 2 tbsp hot smoked paprika
• 2 half sides salmon , approx 650g each
• tortilla chips , to serve

PER SERVING

316 kcalories, protein 23.6g, carbohydrate 6.7g, fat 21.7 g, saturated fat 4.1g, fibre 3.1g, salt 0.2 g

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