- Serves 2
- Prep Time: 10 mins
- Cook Time: 20 mins
- 2 packs Raw salmon portions
- 1 Avocado
- 1 Red pepper (halved with core and seeds removed). – Slice each half of the pepper into 5 slices
- 2 tbsp Olive oil
- For the Salsa:
- 200g Large ripe vine tomatoes – diced
- 8g Fresh coriander (chopped) small bunch
- ½ lime Lime Juice
- Salt & pepper
- ½tsp Caster sugar
- 1 Red chilli – seeds removed and diced
- 2 -3 tbsp Olive oil
- ½ Red onion – finely diced
Pre-heat oven 180°c fan
Make the salsa by mixing the tomatoes, red onion, red chilli and coriander together. Season with salt, pepper, sugar and 1 tbsp olive oil. Cover with cling film and place in the fridge until needed.
Place the peppers on a non-stick baking tray, season with salt & pepper and drizzle with olive oil.
Remove the salmon portions from the pack and place on the baking tray next to the peppers. Lightly drizzle the salmon with olive oil and season with salt and pepper.
Place the salmon and peppers in the middle of the oven and cook for 20 minutes or until the salmon is cooked.
hile the salmon is cooking, peel and half the avocado, remove the stone and dice, place the avocado in a bowl. Add half the salsa to the avocado and with the back of a fork, mash mixing the avocado and salsa together. Taste and season if needed.
Lay a piece of cling film over the mashed avocado to help stop oxidisation and place in the fridge
When the salmon is ready, remove from the oven. Divide the avocado mix between 2 plates. Place a portion of salmon onto the avocado mash and scatter the peppers around the avocado. Pour the remaining salsa over the salmon and drizzle with a little extra olive oil.
Baked salmon with spiced avocado mash