Blackened salmon and green goddess wedge salad

Recipes / Salads

A meal packed full of flavour and super foods that will keep you looking and feeling healthy inside and out.

Recipe «Blackened salmon and green goddess wedge salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 2 avocados, 1/2 cup buttermilk, 2 tbsp flat-leaf parsley leaves, chopped, Juice of 2 limes, 4 anchovy fillets in oil, drained , 2 garlic cloves, 2 spring onions, finely chopped, 2 tbsp ground cumin , 2 tbsp ground coriander, 1 tbsp ground paprika, 1/4 tsp cayenne pepper, 1 tbsp coconut sugar, 600g skinless salmon fillets, 1/4 cup olive oil, plus extra to brush, 4 baby cos lettuces, cut into wedges, 4 radishes, thinly sliced.

Ingredients:

  • 2 avocados 
  • 1/2 cup buttermilk 
  • 2 tbsp flat-leaf parsley leaves, chopped 
  • Juice of 2 limes 
  • 4 anchovy fillets in oil, drained 
  • 2 garlic cloves 
  • 2 spring onions, finely chopped 
  • 2 tbsp ground cumin 
  • 2 tbsp ground coriander 
  • 1 tbsp ground paprika 
  • 1/4 tsp cayenne pepper 
  • 1 tbsp coconut sugar 
  • 600g skinless salmon fillets 
  • 1/4 cup olive oil, plus extra to brush 
  • 4 baby cos lettuces, cut into wedges 
  • 4 radishes, thinly sliced 
  • Chervil leaves, to serve 

Instructions

  1. Place avocado flesh in a blender with buttermilk, parsley, juice of 1 lime, anchovies, garlic and spring onion. Season and whiz to a puree. Set aside.
  2. Combine cumin, coriander, paprika, cayenne and coconut sugar in a bowl, then season. Brush the salmon with oil then rub all over with the spice mixture.
  3. Preheat the grill to high and place the fish on a baking tray lined with foil. Grill for 5-6 minutes until blackened on the outside but just cooked in the centre. Set aside to rest, covered with foil, for 5 minutes.
  4. Whisk together 1/4 cup (60ml) olive oil with the remaining juice of 1 lime. Season.
  5. Spread the avocado puree on serving plates. Top with lettuce wedges and radish then flake over the salmon. Drizzle with the dressing and garnish with chervil to serve.