BBQ Salmon with Cucumber, Avocado & Chickpea Salsa

METHOD

Step 1

Preheat your air fryer or oven to 200°C (400°F).

Step 2

Pat the salmon fillets dry with a paper towel. Coat them evenly with the BBQ seasoning blend, pressing gently so the spices stick.

Step 3

Air fryer: Cook for 7–9 minutes until the salmon is flaky and just cooked through. Oven: Bake on a parchment-lined tray for 11–12 minutes. 

Step 4

Prepare the Salsa: While the salmon is cooking, combine the diced cucumber, chickpeas, avocado, onion, chilli, and cherry tomatoes in a medium bowl. Add the fresh coriander and lime juice. Season generously with salt and pepper. Toss gently to combine, being careful not to mash the avocado. 

Step 5

Serve: Divide the salsa into two bowls and top each with a warm BBQ salmon fillet. 

INGREDIENTS

BBQ Salmon

• Tassal Fresh Tassie Salmon Skin On 300g (2 fillets)
• 2 tsp Cayenne pepper
• 2 tsp Smoky paprika
• 2 tsp Garlic powder
• 2 tsp Black pepper
• 2 tsp Salt
• Pinch of sugar

Cucumber, Avocado & Chickpea Salsa

• 1 cucumber, diced
• 400g chickpeas (1 tin), drained and rinsed
• 1 medium avocado, diced
• ½ small onion, very finely chopped
• 1 red chilli, finely sliced (optional)
• Handful of cherry tomatoes, halved
• Small handful of fresh coriander, chopped
• Juice of ½ lime
• Salt &pepper, to taste