Crispy skin Salmon with avocado and fried baby Roma tomatoes
Recipe supplied by: Linda Riches
Ingredients
- 1 piece of fresh salmon (I just buy the Aldi frozen ones they are from the Atlantic ocean and are single portions. No taste difference to fresh salmon but cheaper)
- 1 ripe avocado
- A handful of red and green baby roma tomatoes. (Any baby tomatoes work fine)
- 1.5 tablespoon off extra virgin olive oil
- Lemon
Method
- Turn on either fry pan or BBQ plate to a high heat
- Remove excess moisture from salmon by wrapping in paper towel
- Chop tomatoes in half length wise
- Slice avocado length wise.
- When pan or BBQ is hot place .5 tablespoon of oil in pan and fry tomatoes until glazed (about 1min)
- Remove and wrap in foil.
- Add rest of oil (you will know when to add fish by the heat of the oil. It needs to give off a hint of smoke but don’t burn the oil) and place salmon in the same pan skin down.
- Cook for around 3mins. It depends on the thickness. When it is one third pink on the cooking side flip it over.
- Same again to cook other side. You want to keep the middle piece of fish pink.
- Serve with lemon
Cooking Tips & Tricks
To serve
 |
There are many ways to serve salmon. This is my preference, as the oil in the salmon and avocado work so well together. The fried tomatoes just adds to the dish. I like the lemon squeezed over both the avocado and fish. |
- Number of serves:
- Preparation time: From prep time to plate 20 minutes
- Cooking time:
- Nutrition Facts:
- Recipe Uploaded: 13.10. 2021
- Share
- Print this recipe