Spicy avocado, tomato & lime salsa with salmon

Prep 25 mins | Cook 5 mins | Serves 4

2 tbs lime juice
1 tbs rice bran or vegetable oil
1 garlic cloves, minced
2 x 300g thick Atlantic salmon fillets, deboned, trimmed and cut lengthways into 1 cm-thick slices
Reduced fat sour cream, tortillas and lime wedges, to serve
Spicy avocado, tomato & lime salsa:
2 medium just-ripe avocados
2 tbs lime juice
½ jalapeno chilli, deseeded and finely chopped + extra to serve
2 tbs very finely chopped red onion
200g grape tomatoes, halved
⅓ cup coriander leaves, chopped

Step 1 Combine lime juice, oil and garlic in a large ceramic or glass shallow dish. Add salmon and turn to coat in lime mixture. Cover and refrigerate for 15 minutes.

Step 2 Meanwhile, to make salsa; peel, deseed and roughly chop avocados. Place into a bowl. Drizzle with lime juice. Add chilli, onion, tomatoes and coriander. Season with salt and pepper to taste. Gently toss to combine. Set aside.

Step 3 Heat a large greased non-stick frying pan over medium heat. Drain salmon and cook, in batches, for 1-2 minutes on each side, until almost cooked through. Transfer to a tray and keep warm. Serve salmon with the salsa, extra sliced chilli, sour cream, tortillas and lime wedges.

Good for you ... Hass Avocados

Avocados are one of the few fruits that contain fat, but it's in the form of unsaturated fat.

A source of vitamin E, a vitamin that helps protect cells from damage due to free radicals.

A good source of vitamin C and also a source of folate (a B vitamin). Both these vitamins contribute to the normal functioning of the body’s immune system.

Provides the B vitamins niacin (B3) and biotin, which both contribute to normal production of energy in the body.