seared salmon with avocado salsa - HarperCollins NZ
seared salmon with avocado salsa - HarperCollins NZ
seared salmon with avocado salsa - HarperCollins NZ
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a brand new recipe from riverstone kitchen<br />
Supreme Winner in the Cuisine New Zealand Restaurant of the Year Awards
<strong>seared</strong> <strong>salmon</strong> <strong>with</strong> <strong>avocado</strong> <strong>salsa</strong><br />
150 ml olive oil<br />
juice and zest of 1 lime<br />
2 tbsp mango or apricot chutney<br />
½ tsp ground cumin<br />
2 cups coriander leaves,<br />
roughly chopped<br />
1 long red chilli, seeds removed<br />
and finely chopped<br />
¼ small red onion, finely chopped<br />
2 large ripe <strong>avocado</strong>s, peeled, pit<br />
removed and cubed<br />
salt and pepper<br />
4 x 180 g <strong>salmon</strong> fillets, skin on and<br />
pin-boned<br />
2 cups baby rocket<br />
2 limes, halved<br />
To make <strong>salsa</strong>, place 100 ml olive oil, lime juice and zest, chutney,<br />
cumin, coriander, chilli and onion in a large bowl. Add <strong>avocado</strong><br />
and gently mix together. Season <strong>salsa</strong> to taste <strong>with</strong> a little salt and<br />
pepper and refrigerate for further use.<br />
Season <strong>salmon</strong> fillets <strong>with</strong> salt and pepper on both sides. Heat<br />
remaining olive oil in a large heavy-based frying pan over a high<br />
heat. When oil starts to smoke add <strong>salmon</strong> fillets and fry, skin-side<br />
down, for 3 minutes. When <strong>salmon</strong> is two-thirds cooked, turn and<br />
cook for a further minute before removing from the pan and allowing<br />
to rest in a warm place.<br />
Divide <strong>avocado</strong> <strong>salsa</strong> between four plates, top <strong>with</strong> baby rocket and<br />
finish <strong>with</strong> <strong>salmon</strong> on top. Serve immediately <strong>with</strong> half a lime.<br />
serves 4<br />
recipe from<br />
Riverstone Kitchen: Simple<br />
by Bevan Smith<br />
(November 2012)