Smoky Salmon and Avocado Salad
Slow roasted salmon is soft and succulent and sensational on a crunchy green salad with a little creamy avocado.
|Preparation Time:||15 minutes|
|Cooking time:||30 minutes|
- 600g salmon fillets, skin on (even thickness)
- sea salt flakes
- 1 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped dill
- 1/4 cup extra virgin olive oil
- 1/4 cup lime juice
- 2 cos lettuce hearts
- 1 lebanese cucumber
- 2 spring onions, finely chopped
- 1 large avocado
- dill sprigs, for garnish
Place a baking pan half filled with water in the lower part of the oven at 100°C. Season the skin side of the salmon fillets with salt and lay skin side down on a baking paper lined oven tray. Combine 2 teaspoons sea salt with paprika and pepper and sprinkle over the top of the salmon. Bake at 100°C for 30 minutes. Allow to cool. Shake dill, oil and lime juice together in a jar to make a dressing and season. Cut lettuce into thick slices and arrange on a serving platter. Using a vegetable peeler, peel the cucumber into ribbons, discarding the centre seeds and arrange over lettuce with spring onions. Just prior to serving, cut avocado into slices, flake salmon into chunks with a fork and arrange over salad. Drizzle with dressing and serve sprinkled with extra dill.
Slow roasted salmon can be cooked up to one hour before serving and kept at room temperature.
SMOKY TOFU AND AVOCADO SALAD
Salmon may be substituted with 600g tofu. Cut tofu into 2cm cubes, toss with paprika, salt and pepper, drizzle with oil and bake at 200°C for 15 minutes until golden. Serve as above.
Recipe Type: Seafood