seared salmon with avocado salsa - HarperCollins NZ

a brand new recipe from riverstone kitchen
Supreme Winner in the Cuisine New Zealand Restaurant of the Year Awards

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