So the overindulgence of the festive period is over, and after the weather we’ve had what else was there to do but cook and eat. What’s more it now looks like summer has arrived which means more time at the beach desperately hoping we can fit into the board shorts that we wore last year and trying to live up to our New Years resolution to get in shape, sound familiar?

I think we all get more motivated when the sun is out, but the thought of eating like a rabbit after the glories of the Christmas table is frankly a bit depressing, however eating healthily doesn’t have to be boring, in fact it is all about being adventurous with the flavours and eating in season. This dish is a cracker with the wonderful heat from the Cajun spicing and the zingy salsa giving you a real flavour treat. On the health front there is no animal fat and the salmon is one of those proteins that we should be eating at least once a week, the avocados are great at the moment and the overall combination delivers at every level. Interestingly, since all the ingredients are in season at the moment it is even good for the wallet!

Fillet of Salmon on Bruschetta with Avocado Salsa

Serves 4

4 fillets ‘Aoraki’ fresh salmon

2 teaspoons Cajun spices

Salt and freshly ground black pepper to season

The Grove Avocado oil


Brush the surface of the salmon with the avocado oil. Sprinkle over Cajun spices, salt and pepper. Sear on a hot barbeque for 2 to 3 minutes each side, then lower heat and lid and cook for a further 3 to 4 minutes. Alternatively, the salmon can be finished off in a preheated oven at 180˚C for 3 to 4 minutes. Serve immediately with bruschetta and salsa (see below.)

Avocado Salsa

2 ripe avocado, diced

2 de-seeded and finely chopped red chillies

2tsp chopped fresh coriander

4 tomatoes deskinned, deseeded and diced

2 tbsp Thai fish sauce

Pinch salt

Zest & juice 1 lime


Place all ingredients in a bowl, mix well and leave at room temperature for at least 30 minutes to let the flavours develop.


Sliced sourdough or rustic bread

The Grove Avocado oil

Peeled garlic cloves, cut in half


Char-grill bread, brush with oil and rub garlic over surface.

Wine doesn’t exactly fit into the idea of the detox, but a little of what you like can’t be too bad can it? Try the Mt Difficulty Pinot Gris for a wonderfully refreshing compliment to the Salmon, that can also handle the spicing.

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