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How to make Salmon escalopes with dill & avocado salad

Yield = 4
Prep time: 0:25
Cook time: 0:05
Total time: 0:30

Ingredients

  • 1/4 cup (60ml) olive oil, plus extra to brush
  • Finely grated zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 garlic clove, finely chopped
  • 4 x 200g skinless salmon fillets
  • 1/3 cup (80ml) extra virgin olive oil
  • 1 tablespoon Champagne vinegar or white wine vinegar
  • Extra lemon wedges, to serve

Dill & avocado salad

  • 2 Lebanese cucumbers, halved, sliced
  • 1 avocado, halved, sliced
  • 1 small red onion, thinly sliced
  • 1/2 bunch flat-leaf parsley, leaves picked
  • 1/2 bunch dill, fronds picked

Method

  • Step 1 Combine the olive oil, lemon zest and garlic, then season well. Slice the salmon on a 45-degree angle into 1cm-thick slices.
  • Step 2 Coat the salmon in the marinade and set aside for 15 minutes.
  • Step 3 Preheat a barbecue or chargrill to high.
  • Step 4 Combine the extra virgin olive oil, vinegar and lemon juice. Season well and set dressing aside.
  • Step 5 For the salad, combine all ingredients.
  • Step 6 Brush the chargrill with olive oil and cook the salmon for 30 seconds each side or until just cooked and slightly charred.
  • Step 7 Toss the salad with the dressing, then serve with the salmon and lemon wedges.