Salmon Escalopes with Avocado Cucumber Salad
¼ C olive oil, plus extra to brush
Finely grated zest of 1 lemon
1 T lemon juice
1 garlic clove, finely chopped
½ t smoked paprika
1 x 800g pinboned salmon fillet, skin off
1/3 C extra virgin olive oil
1 T white wine vinegar
Extra lemon wedges, to serve
Avocado & cucumber salad
2 Lebanese cucumbers, halved, sliced
1 avocado, halved, sliced
1 small red onion, thinly sliced
½ bunch flat-leaf parsley, leaves picked
½ bunch dill, fronds picked
- Combine the olive oil, lemon zest, garlic and paprika, then season well. Slice the salmon on a 45-degree angle into 1cm-thick slices. Coat the salmon in the marinade and set aside for 15 minutes.
- For the dressing combine the extra virgin olive oil, vinegar, and lemon juice. Season well and set dressing aside. For the salad, combine all ingredients.
- Brush a preheated barbeque plate with olive oil and cook the salmon for 30 seconds each side or until just cooked and slightly charred. Alternatively, cook in a frypan.
- Toss the salad with the dressing, then serve with the salmon and lemon wedges.
Recipe adapted from taste.com.au
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