Asian Style Grilled Salmon with Avocado Salsa

I feel like I have just blinked and POOF we’ve been back from our trip for a week and a half, getting back into home life, gym and work has been busy busy busy. Time for a recipe that is quick, easy, nutritious and most importantly it’s YUM! Funny thing is.. this is the meal I cooked on our first night back!

First things first, the trip.

We had an absolute ball for the 3 weeks that we were away, a quick rundown on the itinerary… Calgary for 5 nights which included a very special wedding, a night in Whistler (amidst serious smoke), 2 nights in Vancouver, 3 nights in Seattle, 1 night in Waldport (Oregon Coast), 3 nights in San Francisco, 1 night in Independence (via Sierra Nevada), 3 nights in Las Vegas (via Death Valley), 1 night in Grand Canyon and 2 nights in Los Angeles. Kinda makes me wanna sing “I’ve been everywhere man” because the 3 weeks felt like we did and saw so much, 4 flights, a bus ride, a train ride and 4,030km/2,510mi in our hire car!! This was our first visit to the West Coast of Canada and US and we are sure we will be back, summertime was such a great time to visit with the long days and really great weather, I think we only experienced one day of rain (and to be honest it was only showers) out of the entire trip and temperatures much milder than a Brisbane summer so it was awesome.

I did struggle a lot to eat/exercise the way I normally would but hey, it was a 3 week holiday so I wasn’t going to stress too much about it. I was lucky enough not to experience too much tummy upset (except for one day but we’re pretty sure that was from “fresh” oysters at Pike St Market in Seattle). By the end of the trip I could definitely notice physically the bloating/bad skin/fogginess/fatigue which was kinda a good thing because it meant there was no mucking around with getting back to the gym etc when I got back.

We arrived back into Brisbane on Sunday and I headed straight back to the gym and then work on Monday morning. You might have seen my post on Facebook before we left LA about my plans to beat jetlag and I am happy to report that something worked! We had an easy flight where we both got about 6-8 hrs sleep, we stayed awake all day Sunday and got plenty of sunshine and drank loads of water, not quite sure how but we got a great 8 hr night’s sleep to start our week off and didn’t experience one ounce of jetlag, Yipee! From the moment we arrived home I was back to my usual eating habits of veggies, meat/seafood/eggs, good fats (avocados/coconut/nuts), a bit of fruit and avoiding all grains, gluten, dairy, legumes, soy and sugar. We both got straight back into our usual training (me CrossFit and hubby MMA training) as well but at a scaled version to avoid injury because we’d both had about 2 months off. I was very sore for the first few days but felt energised mentally, it is now week 2 back and all of the soreness is gone, my skin has cleared up, bloating has pretty much gone and I don’t feel lethargic at all. While away I did eat A LOT more sugar than I usually would so I was a bit nervous about how I would feel with the sugar detox/carb-flu, I made sure I packed plenty of good fats and veggies onto my plate right from the get go which is probably why I didn’t suffer any cravings or starvation or headaches etc, I also think that after a long enough time our bodies learn what food fuels you best and mine was obviously content with what it was getting again!!

Ok so enough of my ramblings and back to the recipe at hand. This meal makes me feel all warm and fuzzy, hubby and I both love Japanese flavours and any recipe with avocado and capers immediately gets my vote! This whole dish can be whipped together pretty quickly and sometimes I’ve marinated the salmon for only 5 minutes and the flavours still came out great. On the health/science side of things, Salmon is such a great inclusion in your diet because it is packed with Omega-3 fatty acids which are so important to balance out the ratio of Omega-6 (found in vegetable oils, corn products, soy) to Omega-3. Over the ages our ratios have sky rocketed from healthy levels of 3:1 to somewhere like 35:1 and it is imbalance of the Omega-6 levels which cause us to store fat and leads to many inflammatory conditions/diseases. My trick is to limit things high in Omega-6 and get as much naturally sourced Omega-3 in as you possibly can and then it’s likely you’ll land somewhere near the preferred ratio!

Asian Style Grilled Salmon

  • Servings: 2
  • Difficulty: easy
  • Print


  • 2 pieces of raw salmon (wild caught is best)

Salmon marinade:

  • 1 tbsp sesame oil or for a more subtle taste use melted extra virgin coconut oil
  • 3 tbsp coconut aminos (or tamari/GF soy sauce if you can tolerate)
  • 1 tbsp melted raw honey (I don’t always include honey, it really is dependent on how much sugar I’ve already had that day from vegetables/fruit etc)
  • 1 clove garlic, crushed

Avocado salsa:

  • 1 medium-large avocado, chopped into small cubes
  • 1 tbsp capers (this will come down to preference, add more if you love them or omit if you can’t stand them)
  • 1 tbsp fresh coriander, diced
  • 1/4 red/spanish onion, thinly sliced
  • 1 lime, juiced
  • 1 tbsp extra virgin olive oil
  • salt and pepper


  • Mix together the marinade ingredients and coat over the salmon, refrigerate for about 15-30 minutes
  • While the salmon is marinating, combine all of the avocado salsa ingredients in a bowl and mix thoroughly, refrigerate until you are ready to serve
  • Heat non-stick pan and place the salmon skin side down first (save the residual marinade), cook for about 2 minutes (you may need to adjust the heat down to prevent burning) and then turn and cook for another 2 minutes, cooking time is really up to preference, I like my salmon still pink in the middle so adjust the cooking time longer if you prefer medium or well done but remember salmon will continue to cook once it is off the heat so don’t leave it to rest too long if you want it pink!
  • Serve with the avocado salsa and steamed asian greens such as pak choy or buk choy

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