Salmon

Blackened salmon and green goddess wedge salad

Name: Blackened salmon and green goddess wedge salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 2 avocados; 1/2 cup (125ml) buttermilk; 2 tablespoons flat-leaf parsley leaves, chopped; Juice of 2 limes; 4 anchovy fillets in oil, drained; 2 garlic cloves; 2 spring onions, finely chopped; 2 tablespoons ground cumin; 2 tablespoons ground coriander; 1 tablespoons ground paprika; 1/4 teaspoon cayenne pepper; 1 tablespoon coconut sugar; 600g skinless salmon fillets; 1/4 cup (60ml) olive oil, plus extra to brush; 4 baby cos lettuces, cut into wedges; 4 radishes, thinly sliced; Chervil leaves, to serve

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Blackened salmon and green goddess wedge salad

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A meal packed full of flavour and super foods that will keep you looking and feeling healthy inside and out.

2 avocados
1/2 cup (125ml) buttermilk
2 tablespoons flat-leaf parsley leaves, chopped
Juice of 2 limes
4 anchovy fillets in oil, drained
2 garlic cloves
2 spring onions, finely chopped
2 tablespoons ground cumin
2 tablespoons ground coriander
1 tablespoons ground paprika
1/4 teaspoon cayenne pepper
1 tablespoon coconut sugar
600g skinless salmon fillets
1/4 cup (60ml) olive oil, plus extra to brush
4 baby cos lettuces, cut into wedges
4 radishes, thinly sliced
Chervil leaves, to serve

Method

1.

Place avocado flesh in a blender with buttermilk, parsley, juice of 1 lime, anchovies, garlic and spring onion. Season and whiz to a puree. Set aside.
2.

Combine cumin, coriander, paprika, cayenne and coconut sugar in a bowl, then season. Brush the salmon with oil then rub all over with the spice mixture.
3.

Preheat the grill to high and place the fish on a baking tray lined with foil. Grill for 5-6 minutes until blackened on the outside but just cooked in the centre. Set aside to rest, covered with foil, for 5 minutes.
4.

Whisk together 1/4 cup (60ml) olive oil with the remaining juice of 1 lime. Season.
5.

Spread the avocado puree on serving plates. Top with lettuce wedges and radish then flake over the salmon. Drizzle with the dressing and garnish with chervil to serve.