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4 salmon fillets, about 150g- 200g each
250 ml bottle Newman’s Own Spicy Cajun Sauce
2 avocados, peeled, stoned and chopped
4 spring onions, chopped
125 g cherry tomatoes, halved
1lime, grated zest and juice
4 tablespoons freshly chopped coriander
½ green chilli, deseeded and finely chopped
Lime wedges, to serve
Place the salmon in a shallow dish and pour over the Spicy Cajun Sauce, turn the salmon to coat. Cover and leave to marinate in the refrigerator for about 30 minutes.
Whilst the salmon is marinating, make the salad, place the avocado, spring onions and tomatoes in a bowl and stir in the coriander and chilli. Add the lime zest and juice and stir gently.
Cook the salmon, skin side down on a moderate barbecue, for 4 minutes, carefully turn over and cook for a further 3 minutes, basting with any remaining sauce.
Serve the salmon with the salad and a wedge of lime.