Crispy chilli salmon with avocado sauce

title="Crispy chilli salmon with avocado sauce"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Crispy-chilli-salmon-with-avocado-sauce.jpg" alt="Crispy chilli salmon with avocado sauce"
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(2) Rate it

• 0:15 Prep


• 0:05 Cook


• 
  4 Servings


• Capable cooks

Crispy salmon fillets with Middle Eastern spices is the perfect meal for those of us who are short on time.

Featured in
Salmon recipes, Fish & seafood recipes

Ingredients

• 1 Shepard avocado, halved, stone removed, chopped


• 1 bunch fresh coriander, stems and leaves chopped


• 2 tablespoons fresh lime juice


• 1/3 cup chopped fresh mint


• 120ml olive oil


• Salt & freshly ground pepper


• 1 tablespoon McCormick Middle Eastern Spices (Harissa)


• 4 (about 180g each) Atlantic salmon fillets, skin on


• Baby potatoes, steamed, sliced to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Place the avocado, coriander stems and leaves, lime juice, mint and 1/3 cup (80ml) of the olive oil in a food processor. Process until smooth. Season with salt and pepper.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Sprinkle the spice blend evenly over the skinless side of the salmon fillets.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Heat the remaining oil in a large non-stick frying pan over a high heat. Cook the salmon, skin side down, for 2 minutes. Turn over and cook the other side for 2 minutes, or until golden. Divide the potatoes and the salmon fillets between serving plates. Top each fillet with a dollop of the avocado sauce.
  
  
  

Nutrition

• 2642 kj

  Energy




• 49g

  Fat Total




• 10g

  Saturated Fat





• 45g

  Protein





• 90.68mg

  Sodium




• 2g

  Carbs (sugar)




• 3g

  Carbs (total)

All nutrition values are per serve

• Author: Gemma Purcell


• Publication: Fresh Living

Source: taste.com.au