Salmon Chilli & Avocado Salad

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    If you are looking for a quick, easy and delicious summer salad, then this Salmon Chilli & Avocado salad is just for you. Easy to prepare and looks beautiful on the plate. I used the Anathoth Farm Sweet Chilli Relish to coat the salmon and create a sweet taste for the dressing. 

    Recipe & Photo by Jana @the_macpherson_diaries

    INGREDIENTS

    • 120 grams Salad greens
    • *Herbs and edible flowers (optional)
    • 200-300 grams Salmon fillet, skin on (size depends on how many people you are serving)
    • 5 tablespoons Anathoth Sweet Chilli Relish
    • 3 tablespoons sour cream
    • 1 lemon  
    • 1 zucchini
    • 1 tablespoon white sugar
    • 1 tablespoon white vinegar
    • 1 avocado
    • ½ teaspoon poppy seeds
    • Salt and pepper

    METHOD

    Salmon

    1. Preheat oven to 180 degrees and line a baking tray with baking paper
    2. Check your salmon for any pin bones and remove
    3. Place your salmon, skin side down, on the baking paper
    4. Take 2 tablespoons of Sweet Chilli Relish and coat the salmon with it
    5. Place in the oven and cook for about 8-12mintues or until you are happy with the cooking degree. I like the salmon to be more on the underside (remember it will keep cooking a little once you remove it from the oven, but you can bake for longer if you like it that way)

     

    Salad & Dressing

    1. While the salmon is cooking, prepare your salad and dressing
    2. Take your zucchini and peel long strips with a vegetable peeler, in a medium sized bowl, add the vinegar and sugar and reserve
    3. For the dressing, mix the sour cream and 3 tablespoons of Sweet Chilli Relish with the juice of half the lemon until smooth, reserve
    4. Take your salad plate/bowl scatter over the salad greens and herbs and edible flowers, if using
    5. Using tongs, scatter over the zucchini
    6. Slice the avocado and add this to the salad. Squeeze the other half of the lemon over the greens and avocado
    7. Top with large chunks of salmon. I like to use my hands to break the salmon up and let it naturally fall into place. But if you prefer you can use a spoon to gently break up the fillet of salmon before draping it onto the salad
    8. Top with dollops of the dressing and a scattering of poppy seeds, and a few more herbs if you like
    9. Season with salt & pepper
    10. Serve right away
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