Salmon escalopes with dill & avocado salad

Cooking Salads Salmon escalopes with dill & avocado salad

Team barbecued salmon thats cooked to perfection with delicious dill and avocado salad.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Combine the olive oil, lemon zest and garlic, then season well. Slice the salmon on a 45-degree angle into 1cm-thick slices.
  2. Coat the salmon in the marinade and set aside for 15 minutes.
  3. Preheat a barbecue or chargrill to high.
  4. Combine the extra virgin olive oil, vinegar and lemon juice. Season well and set dressing aside.
  5. For the salad, combine all ingredients.
  6. Brush the chargrill with olive oil and cook the salmon for 30 seconds each side or until just cooked and slightly charred.
  7. Toss the salad with the dressing, then serve with the salmon and lemon wedges.

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1/4 cup olive oil, plus extra to brush
Finely grated zest of 1 lemon, plus 1 tbs lemon juice and wedges to serve
1 garlic clove, finely chopped
4 x 200g skinless salmon fillets
1/3 cup extra virgin olive oil
1 tbs Champagne vinegar or white wine vinegar
2 Lebanese cucumbers, halved, sliced
1 avocado, halved, sliced
1 small red onion, thinly sliced
1/2 bunch flat-leaf parsley, leaves picked
1/2 bunch dill, fronds picked

Adv

Autors
Preparation time
25
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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