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Blackened salmon and green goddess wedge salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Flavorful superfood meal for a healthy, vibrant you.
Ingredients:
  • 2 avocados
  • 125ml buttermilk
  • 40.00 ml flat-leaf parsley leaves, chopped
  • Juice of 2 limes
  • 4 anchovy fillets in oil, drained
  • 2 garlic cloves
  • 2 spring onions, finely chopped
  • 20.00 gm ground cumin
  • 40.00 ml ground coriander
  • 10.00 gm ground paprika
  • 1/4 tsp cayenne pepper
  • 12.80 gm coconut sugar (see Notes)
  • 600g skinless salmon fillets
  • 60ml olive oil
  • 4 baby cos lettuces, cut into wedges
  • 4 radishes, thinly sliced
  • Chervil leaves, to serve
Instructions:
  • Combine avocado, buttermilk, fresh parsley, juice of 1 lime, anchovies, garlic, and spring onion in a blender. Season with salt and pepper, then blend until smooth. Set the puree aside.
  • In a bowl, mix cumin, coriander, paprika, cayenne, and coconut sugar, then season. Brush oil over the salmon and coat entirely with the spice blend.
  • Preheat the grill to high. Place the fish on a foil-lined baking tray and grill for 5-6 minutes until perfectly blackened on the outside and tender in the center. Rest the fish, covered with foil, for 5 minutes before serving.
  • Mix 1/4 cup (60ml) of olive oil with the remaining lime juice. Season to taste.
  • On serving plates, elegantly smear the velvety avocado puree, layer with crisp lettuce wedges and peppery radish, then delicately scatter the tender flaked salmon. Drizzle with the flavorful dressing and garnish with fresh chervil to enhance the presentation.

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