Fresh salmon cut­lets with spiced av­o­cado and zesty or­ange dress­ing

Pilbara News - - Television -

Prepa­ra­tion: 10 min­utes Cook­ing: 10 min­utes Serves: 4 In­gre­di­ents

1 tbsp olive oil 4 x salmon cut­lets

Freshly ground black pep­per

11⁄2 cups fresh or­ange juice

1 tbsp olive oil, ex­tra

1 clove gar­lic, crushed

Juice from 1⁄2 lemon

1 small red onion, finely diced

2 tbsp chopped coriander

1⁄2 tsp crushed chilli

1 tbsp mango chut­ney

3 av­o­ca­dos, peeled, diced

1⁄4 cup halved an­chovies

1⁄4 cup whole al­monds, toasted


Heat oil in a large fry­ing pan. Add salmon cut­lets. Sprin­kle with pep­per. Cook un­til ten­der on both sides and flesh flakes when tested with a fork. Mean­while, make or­ange dress­ing by plac­ing or­ange juice in a saucepan. Boil un­til re­duced by about half. Re­move from heat. Whisk in oil and crushed gar­lic. Set aside. Com­bine lemon juice, red onion, coriander, crushed chilli and mango chut­ney in a bowl. Mix well. Gently toss through diced av­o­cado and an­chovies. Serve salmon cut­let with spiced av­o­cado. Sprin­kle with toasted al­monds. Driz­zle with or­ange dress­ing.

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