Cuban-Spiced Salmon with Tomato Avocado Salsa

Cuban-Spiced Salmon with Tomato Avocado Salsa

4.4 9 ratings
Prep. 20 min
Total 30 min
4 portions

Ingredients

  • fresh jalapeño chili cut into pieces (1 in.)
    1
  • red onions quartered
    4 oz
  • spring onions cut into pieces (1 in.), divided
    1 ½ oz
  • garlic cloves
    3
  • fresh cilantro leaves and tender stems, cut into pieces (1 in.), plus extra, chopped, to garnish
    1 oz
  • olive oil plus extra to grease
    1 oz
  • freshly squeezed lime juice divided
    2 ½ oz
  • grapefruit juice
    2 oz
    2 oz orange juice
  • dried oregano
    1 tsp
  • dried chili flakes
    1 tsp
  • ground cayenne pepper
    1 tsp
  • ground cumin
    1 tsp
  • salt divided
    1 ½ tsp
  • zucchini diced (1 in.)
    8 oz
  • yellow squash diced (1 in.)
    8 oz
  • mushrooms sliced
    8 oz
  • fresh salmon fillets skin on or skinless (7 oz each)
    4
    4 salmon fillets, skin on or skinless (7 oz each), fully defrosted
  • cherry tomatoes
    17 ½ oz
  • tomato paste
    2 oz
  • fresh ground pepper
    ¼ tsp
  • avocado (approx. 10.5 oz), diced
    1
  • lime cut into wedges
    1

Nutrition per 1 portion

Calories 712 kcal / 2981 kJ
Protein 46 g
Fat 50 g
Carbohydrates 25 g
Fibre 11 g
Saturated Fat 9.4 g
Sodium 1041 mg

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