Ingredients
6 (1.1kg) salmon fillets
2 medium (500g) avocados, sliced thickly
1 medium (170g) red onion, sliced thinly
2 tablespoons chopped fresh dill
2 tablespoons drained baby capers
100g rocket
Lemon Dressing
2 tablespoons lemon juice
1/3 cup (80ml) extra virgin olive oil
salt and freshly ground black pepper
Method
Heat a lightly oiled pan (or barbecue).
Add salmon, cook for about 4 minutes on each side or until cooked as desired. Salmon is best served slightly rare in the centre. Reserve and refrigerate 2 salmon pieces.
Meanwhile, combine avocado, onion, dill and capers in a medium bowl. Reserve and refrigerate 1/3 of the mixture.
LEMON DRESSING: Combine juice, oil and salt and pepper to taste in a screw-top jar; shake well.
Serve salmon with rocket and avocado mixture; drizzle with Lemon Dressing.
Yummy avocados. So delicious…so contentious…and at times…so expensive. Why have prices in the U.S., particularly California, been so high? And why have they dropped? Weather and a bad crop? Or are the causes often more insidious?
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