Salmon Escalopes with Avocado Cucumber Salad

 

Ingredients:

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

 

Method:

1. 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.
2. 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.
3. 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.
4. Toss the salad with the dressing, then serve with the salmon and lemon wedges.

 

Serves 4.

Recipe adapted from taste.com.au

 

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