Salmon Avocado Salad

Method5 steps · about 18 min

1. 1

   Step 1: Season the four raw skinless salmon fillets with salt and pepper to taste, then rub them with the separate little extra olive oil. In a clean bowl mix all the chopped mint (4 tbsp), lime zest and juice, clear honey (2 tsp) and the measured three tablespoons dressing olive oil. Keep this dressing separate from the raw fish.

   Uses 4 raw skinless salmon fillets, about 100 g each · A little extra olive oil to rub on salmon · Salt to season salmon, to taste · Ground black pepper to season salmon, to taste · 4 tbsp chopped fresh mint for dressing · Zest and juice of 1 lime for dressing · 2 tsp clear honey for dressing · 3 tbsp olive oil for dressing

2. 2

   Step 2: Halve, stone, peel and slice all three avocados. Halve the cucumber (1), quarter it lengthways, then cut the quarters into slices.

   Uses 3 avocados · 1 cucumber

3. 3

   Step 3: Wash and dry the mixed salad leaves (400 g) if necessary. Divide all the leaves, avocado and cucumber slices between four plates. Drizzle half the mixed dressing over these salads and reserve the other half for finishing.

   Uses 400 g mixed salad leaves · All prepared avocado and cucumber · Half the mixed dressing

4. 4

   Step 4: Heat a non-stick frying pan. Add all four seasoned salmon fillets and fry for three to four minutes on each side, turning once, until the outside is lightly crisp and the centres are cooked through and moist. Continue as needed until the thickest part reaches 63 °C /145 °F; cook in batches if necessary.

   Fry salmon, turning halfway · 8 minUses All four prepared raw salmon fillets

5. 5

   Step 5: Put one cooked salmon fillet on each prepared salad. Drizzle over the reserved half of the dressing and serve all four plates warm.

   Uses All four prepared salads · All four cooked salmon fillets · Reserved half the dressing