Crispy Skin Salmon Summer Salad with Avocado and Mango - Chef Recipe by Guy Turland

Ingredients

300 g Tassal salmon, skin on
Olive oil
Zest and juice of 1 lime
1 Tbs olive oil
Flake salt and pepper
2 heads baby gem or cos lettuce
1 avocado, cut into wedges
1 mango, cut into pieces
1/2 cup toasted macadamias, lightly crushed
4 radishes, cut into wedges
Handful of basil leaves
Dill sprigs, picked
Mint leaves
Extra lime, for serving

Lime pickled chilli:

1 long red chilli, finely diced
1 cm ginger, finely diced
Zest and juice of 2 limes
2 tsp coriander, finely chopped

Method

Mix the lime and pickled chilli ingredients together - chilli, lime juice, lime zest, ginger and coriander. Set aside to pickle.

Break up, wash and arrange the lettuce as a base on a serving dish. Top with avocado, herbs, mango, radish and toasted macadamias.

Remove the Tassal salmon from the pack and pat dry with a paper towel. Preheat a non-stick pan or skillet to medium-high heat.

Rub the skin side of the salmon with olive oil, then season with salt and pepper. Add a tablespoon of oil to the preheated pan and place the salmon skin-side down. Cook for 4 to 5 minutes, or until the skin is crisp. Turn the salmon, cover and cook for another 4 to 5 minutes for medium doneness, or until cooked to your liking.

Top the salad with the crispy skin salmon and drizzle with the pickled chilli. Serve with extra lime, if desired.

Credits: Tassal Seafood

Photo Credits: Tassal Seafood