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This dish is bursting with flavour and texture, packed with heart-healthy fats from the salmon and avocado.
Method
Preheat the grill to high.
Mix cucumber, lime zest and juice, onion, and capsicum in a medium bowl. Season with pepper and set aside.
Use kitchen paper towels to pat skin of salmon dry. Coat salmon with oil and season flesh side with pepper.
Place salmon, skin side facing up, onto a non-stick baking tray.
Grill for 6 to 8 minutes or until skin is crisp and flesh just cooked. Remove from grill. Rest for 5 minutes.
Add basil to cucumber salsa. Mix well to combine. Divide cucumber salsa and avocado among serving plates. Transfer salmon to each plate and serve.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1.5 |
| Bread & Cereals | 0 |
| Vegetables | 1.3 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 2 |
| Indulgences | 0 |
| Calories | 448 |
| Protein | 34.9 g |
| Total fat | 29.8 g |
| - Saturated fat | 6.5 g |
| Total carbohydrates | 6.4 g |
| - Total sugars | 6.3 g |
| Fibre | 7.2 g |
| Sodium | 78 mg |
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