, , , , , , , , ,

Tequila and lime marinated salmon with avocado, sunblush tomato and chipoltle chilli salsaCooking: 30 mins
Preparation: 30 mins
serves: 2


  • juice and zest of 1 lime
  • 2 tbsp tequila (the best you can find)
  • 2 x 125g(ish) salmon fillets
  • 1 avocado, seeded and sliced
  • ½ red onion, thinly sliced
  • 10 cherry tomatoes, halved
  • 1 red chilli, finely sliced
  • ½ lime, juiced
  • 1 tbsp olive oil
  • salt and pepper
  • 1 tbsp coriander, chopped
  • 1 tbsp olive oil, for pan frying

For the salsa:

  • 1 chipotle chilli, soaked in hot water
  • 1 x 240g tub of SunBlush® Tomatoes
  • ½ lime, juiced
  1. Place the juice and zest of 1 lime, tequila, 1 tsp salt and salmon into a bowl and leave to marinade for 15 mins. Meanwhile prepare the salad. Lay the avocado, red onion, cherry tomatoes and chilli in a mixing bowl. Douse with the juiced ½ lime, olive oil, salt, pepper and coriander and mix thoroughly. Lay between 2 plates.
  2. For the salsa, chop the rehydrated chipotle chilli and place in a food processor with the SunBlush® Tomatoes and lime juice. Process for around 30 seconds. You want the salsa to still be a little chunky.
  3. Heat a frying pan, then add a drizzle of olive oil. Lay the salmon fillets skin side down and pan fry for 3-4 mins, Sprinkle some more salt on the pink side of the salmon and then turn over and cook for a further 3 mins or until the salmon is nicely golden on the outside (it should still be opaque in the middle.) Lay the salmon on top of the avocado salad and top with the salsa.