Asian Salad with Unilateral Grilled Salmon and Pistachio Avocado Puree
 
 
Author:
Ingredients
  • 3 ripe avocados
  • 2 tbsp unsalted pistachios. grilled and lightly crushed
  • ¼ cup white onion very finely chopped
  • 1 to 2 Thai green peppers, deseeded and finely chopped
  • 2 tbsp. lime juice (or more, to taste)
  • ½ cup (more or less, to taste) fresh coriander, chopped
  • 4 Canadian salmon fillets,175g, centre cut
  • salt and freshly ground black pepper
  • 2 tbsp. grapeseed oil
  • 1 Dole Chop Chop Ginger Sesame Kit
Instructions
  1. Cut the avocados in half with a knife and remove the pit.
  2. Spoon the flesh out of the peel into a bowl.
  3. With a fork, crush the avocado flesh with the lime juice.
  4. Add the pistachios, onion, pepper, and coriander.
  5. Season with salt & pepper, mix well. Set aside.
  6. Heat the oil in a skillet on low.
  7. Season the salmon fillets well with salt & pepper.
  8. Cook on the skin side for 8-12 minutes (depending on the thickness of the fillets), or until the salmon flesh comes apart easily with a fork and the skin is crispy (The salmon will be less cooked on the surface but will be softer).
  9. Set aside, on a plate, the cooked salmon. Cover with aluminum foil and let stand 5 minutes.
  10. In the meantime, prepare the Dole Chop Chop Ginger Sesame Kit, in a bowl, according to package directions.
  11. To serve, trace a line avocado puree at the bottom of the plates and top with the salmon fillets. Add the Asian salad and serve immediately.If you wish, garnish with fresh coriander and lime wedges.
Recipe by Older Mommy Still Yummy at https://oldermommystillyummy.com/2016/11/nutrient-rich-foods.html