Crispy-skin salmon with spicy avocado dressing
Make the most of in-season avocados with this crispy-skin salmon recipe. Ready in 30 minutes and served with a spicy avocado dressing, it will take your regular weeknight meals up a notch.
Note: + 5 mins resting time
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground paprika
- 1 ripe avocado, stoned, peeled, chopped
- 3/4 cup (185ml) buttermilk
- 1/4 cup (75g) mayonnaise
- 4 Coles Fresh Tasmanian Salmon Portions Skin On
- 2 bunches asparagus, woody ends trimmed, halved lengthways
- 200g sugar snap or snow peas, trimmed, halved lengthways
- 1 cup (120g) frozen peas
- 60g pkt Coles Australian Baby Rocket
- 1 small avocado, extra, stoned, peeled, thinly sliced
Place the cumin, coriander and paprika in a small frying pan over medium heat. Cook, tossing, for 30 secs or until aromatic. Place the spice mixture in a blender with the avocado, buttermilk and mayonnaise and blend until smooth. Season.
Heat a large frying pan over medium-high heat. Season the salmon and spray with olive oil spray. Cook for 2 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Meanwhile, cook the asparagus, snow peas and peas in a large saucepan of boiling water until tender. Refresh under cold water. Drain well.
Spoon half the avocado mixture over a serving platter. Top with the asparagus mixture, rocket, salmon and extra avocado. Drizzle with the remaining avocado mixture. Season with pepper and serve immediately.
Serve with lemon wedges and spring onion curls
Swap me: Skin-on barramundi works just as well as salmon in this recipe, too.