Victorian strawberries and salmon go together beautifully. Why not try this healthy and delicious dish, this Easter.


  • For salsa 

  • 1 medium sized avocado, peeled, seeded and diced

  • 150g Victorian Strawberries, hulled and diced

  • 1 small Spanish onion, diced

  • 1 small Lebanese cucumber, peeled, seeded and diced

  • 1 tablespoon chopped fresh coriander leaves

  • 1 tablespoon olive oil

  • 1 tablespoon lime juice

  • 1/8 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • For salmon

  • 1 tablespoon honey, warmed

  • 1/4 cup olive oil

  • 1 clove garlic, crushed

  • 2 teaspoons grated fresh ginger

  • 1/4 teaspoon salt

  • 4 (200g each) skinless salmon fillets


  • 1.

    Combine all salsa ingredients and set aside.

  • 2.

    To prepare salmon, combine honey, olive oil, garlic, ginger and salt in a screw top jar; shake well and brush over salmon. Spray a flat barbecue hot-plate or grill-plate with non stick cooking spray. Heat hot-plate and cook salmon, basting with marinade during cooking. Serve with salsa.

  • Tip:

  • 1.

    This strawberry salsa is equally delicious served as bruschetta (on lightly oiled and grilled sliced foccacia) or as an accompaniment to grilled chicken.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 695kj
  • Fat Total 51g
  • Saturated Fat 9g
  • Protein 43g
  • Carbohydrate 16g
  • Sugar 8g
  • Sodium 343mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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