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