Pan fried Irish Salmon with a spicy guacamole

Thu, 9 July 2020

Chef: Paul Treyvaud

 

INGREDIENTS:

Fillet of salmon

Avocados

Chilli

Spring onions

Cherry tomatoes 

Fresh limes

Creme Fraiche 

Wild rocket

Olive oil

Sesame oil 

Butter

Salt and pepper

 

METHOD:

Get a fillet of salmon, skin it and slice into three equal slices

On a hot pan, add some olive oil and butter, season the salmon and place into the pan. Once you see the colour change half up, flip the salmon over and turn off the pan. The residual heat will finish cooking it

Whilst waiting, peal avocados, crush with a fork and squeeze over a fresh lime to stop it discolouring. Finely dice your chilli and spring onions and add. Quarter your cherry tomatoes, add to the guacamole and season well

Place a spoonful of the mixture onto your plate and arrange the salmon like a fan over it. Spoon a little creme fraiche over the top and dress with your rocket salad with sesame oil and lime juice

Melt a little butter in the pan from the salmon and pour that over your salmon. Dish served