This avocado salsa – a cross between a sauce and a salad – not only complements the flavour of salmon, but it also looks so pretty against the pink of the fish.
This recipe is from Delia's Summer Collection. Serves 4
Skin the tomatoes by pouring boiling water over them, then leaving for exactly 1 minute before draining and slipping the skins off when they're cool enough to handle.
Then cut each tomato in half and, holding each half over a saucer (cut side downwards), squeeze gently to extract the seeds. Now chop the tomato flesh as finely as possible. You can also watch how to skin tomatoes in our Cookery School Video on this page.
Next halve the avocado, remove the stone, cut each half into quarters and peel off the skin. Chop the avocado into minutely small dice, and do the same with the onion. Finally combine everything together in a bowl, adding seasoning, the lime juice, chopped coriander and a few drops of Tabasco. Cover with clingfilm and leave on one side for an hour before serving to allow the flavours to develop.
Serve this salsa with either grilled or baked salmon.