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light-meals

Blackened Salmon With Green Goddess Avocado Salad

Cooked on the BBQ, this is sheer perfection!

20 4
Blackened Salmon With Green Goddess Avocado Salad | DonalSkehan.com, Cooked on the BBQ, this is sheer perfection!

light-meals

Blackened Salmon With Green Goddess Avocado Salad

Cooked on the BBQ, this is sheer perfection!

Saturday, June 7, 2014

For the fish:

1 tsp paprika

1 tsp chilli powder

1 tsp cayenne pepper

1 tsp garlic powder

4 salmon fillets, skin on

3 tablespoon olive oil or melted butter

For the Avocado Salad:

1 head of romaine lettuce, leaves separated

6 radishes, trimmed and thinly sliced

2 large avocados, stoned and sliced

6 spring onions, trimmed and finely sliced

For the Dressing:

3 tbsp buttermilk

1 tbsp olive oil

1 tbsp white wine vinegar

1 garlic clove, peeled and finely chopped

Handful of chives, snipped

Sea salt and ground black pepper

 

Hand held blender or pestle and mortar

 

20 mins
Serves 4

Salmon is like the godfather of fish. Its big meaty fillets can stand up to just about any flavour you throw at it. Its oily flesh can withstand the heat of chilli and spice and, like most fish, it is incredibly healthy. The blackening method of this recipe creates a wonderful deep and smoky crust on the top of the fillets and, when combined with a cooling creamy avocado salad, it really is a delicious little dinner.

Preheat the grill to high. Mix the paprika, chilli powder, cayenne pepper and garlic powder on a flat plate. Drizzle the salmon fillets with olive oil or melted butter and then dip the tops in the spice mix.
Place on a grill tray and cook under the grill for about 10 minutes until the top is slightly charred and the fish is cooked all the way through.
While the fish is cooking, blitz the ingredients for the dressing in a hand blender until smooth. Season with sea salt and ground black pepper to taste.
On a large serving platter, arrange the romaine lettuce, radishes, avocados and spring onions and drizzle over the dressing. Place the salmon fillets on top and serve straight to the table.
20 mins
Serves 4

Ingredients

For the fish:

1 tsp paprika

1 tsp chilli powder

1 tsp cayenne pepper

1 tsp garlic powder

4 salmon fillets, skin on

3 tablespoon olive oil or melted butter

For the Avocado Salad:

1 head of romaine lettuce, leaves separated

6 radishes, trimmed and thinly sliced

2 large avocados, stoned and sliced

6 spring onions, trimmed and finely sliced

For the Dressing:

3 tbsp buttermilk

1 tbsp olive oil

1 tbsp white wine vinegar

1 garlic clove, peeled and finely chopped

Handful of chives, snipped

Sea salt and ground black pepper

 

You'll Need

Hand held blender or pestle and mortar

 

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