Serves: 6
Keeps: 2 days in the fridge
Do not freeze
Per serving: 471 cals, 12 g carbs

Take some centre steaks of prime salmon, anoint them with a little olive oil or butter, cook to golden succulent perfection under a gentle grill, then bring to the table with a dish of vegetables and a crisp green salad. Result: a meal which will rival the best efforts of any restaurant.

Grilling is one of the simplest cooking techniques but, like most simple things, must be carried out with care and attention to detail. Start with very fresh, good thick pieces of fish. This allows the surface to turn a lovely golden brown while keeping the delicate flesh juicy. Butter gives a better colour and flavour, but olive oil can be used instead.


6 salmon steaks, 175-200 g (6-7 oz) each and 2-2.5 cm (¾ -1”) thick
fine sea salt
freshly-ground black pepper
a little brown or white flour for dredging the fish
50 g (2 oz) butter or 3 tbsp extra virgin olive oil

For the salsa
2 ripe avocados
½ bunch spring onions
1 sweet pointed red pepper
juice of 1-1½ limes (2 tbsp)
½ tsp fine sea salt
10 grinds black pepper
½ tsp ground coriander
1 jalapeño or similar green chilli

To serve
6 wedges of lime

An hour or so before serving, prepare the avocado salsa. Halve the red pepper and jalapeño, remove the pith and seeds then chop finely. Trim and thinly slice the white and green part of the spring onions. Pit, quarter and peel the avocados then cut into small cubes and mix gently with the other salsa ingredients. Cover and chill until needed.

Preheat the grill to medium. Lightly salt and pepper the washed and dried fish. Melt the butter under the grill in a grill pan or heavy baking tin large enough to hold the fish in one layer.

When the butter has melted and before it starts to brown, add the fish then immediately turn it over so it is coated with butter on both sides. If using olive oil, warm it for 1-2 minutes under the grill before adding the fish and turning it over as before.

Grill for 2 minutes then turn the fish over, dredge lightly with flour (this promotes browning), baste with the pan juices and grill gently for a further 8 - 10 minutes depending on the thickness of the fish, basting again halfway, until the fish flakes easily. Transfer to a serving plate, top with salsa and serve with the lime wedges.

For a special occasion, use halibut steaks instead of salmon. Grill as before then lift the fish out of the grill pan, and add 2 rounded tbsp of flaked almonds to the pan juices, return the pan to the grill for a minute or two until the nuts are golden, then pour in 3 tbsp freshly squeezed lemon juice, add a good pinch of sea salt and 10 grinds of black pepper, stir well, then spoon over the fish.


Buy Judi's Book

The recipes are extracted from Judi’s new book, To Life! Healthy Jewish Food which is available to BUY NOW from YouCaxton Publications.

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