Riverstone Kitchen Simple: Extract

New Zealand has some of the best salmon in the world. Teamed with avocado salsa, it's a match made in heaven


150ml olive oil

Juice and zest of 1 lime

2 tbsp mango or apricot chutney

1/2 tsp ground cumin

2 cups coriander leaves, roughly chopped

1 long red chilli, seeds removed and finely chopped

1/4 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 100ml 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 three 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. - serves 4

Riverstone Kitchen Simple

by Bevan Smith

HarperCollins, $44.99

- Hamilton News

Get the news delivered straight to your inbox

Receive the day’s news, sport and entertainment in our daily email newsletter


© Copyright 2017, NZME. Publishing Limited

Assembled by: (static) on production bpcf05 at 29 Apr 2017 18:50:52 Processing Time: 407ms