Barbecued Salmon Steaks
with Avocado and Tomato Salsa

Do not cook the steaks too close to the flame, or they may fall apart. Serve the steaks with Avocado and Tomato Salsa.

4 x 6- to 7-ounce salmon steaks
olive oil
chopped fresh cilantro

When the coals are glowing, brush the steaks with oil and put them into a fish rack or holder. The cooking time depends on the heat of the coals and the thickness of the salmon, but turn them after 3 minutes and check after another 3 minutes. Sprinkle with cilantro.

Avocado and Tomato Salsa

grated zest and juice of 2 limes
salt and pepper
1/2 red onion, finely chopped
4 tomatoes, peeled and seeded
1 avocado

Mix the lime zest and juice together and season. Add the onion. Dice the tomatoes and add to the bowl. Quarter the avocado. Remove the stone and skin, then dice the flesh. Add to the bowl and toss carefully. Cover and chill until ready to serve.
SERVES 4