Crispy Skinned Salmon Fillet With Spiced Avocado Salad, Burnt Orange Vinaigrette
By Dave Page
1 x 180-200 gram salmon fillet, skin on
2 cups orange juice
1 teaspoon castor sugar
1 avocado, peeled and cut into small dice
1 tablespoons Spanish onion, finely diced
1 tablespoon coriander, picked and chopped
6 cherry tomatoes cut in to ¼
1 teaspoon lemon juice
1 pinch ground cumin, toasted
1 teaspoon sweet chilli sauce
1 teaspoon olive oil
Preheat fan-forced oven to 200°C. Lightly score the salmon lengthways four times just through the skin (so the fillet doesn’t curl up when pan seared).
Place in a thick bottomed pot the orange juice and castor sugar, bring to the boil and reduce by ¾ until liquid becomes a syrup, strain and set aside. Into a bowl place the avocado, Spanish onion, coriander, tomatoes, lemon juice, cumin and sweet chilli sauce, incorporate gently being careful not to mash the avocado. This salad can be made a couple of hours before needed and placed in refrigerator, cover the top of the salad with cling wrap pushing out all air.
Heat non-stick frying pan with a teaspoon of olive oil. Place fillet in pan skin side down, season with sea salt, place pan in oven for 4 minutes (make sure the handle of pan is ovenproof). After 4 minutes remove salmon from oven, turn fillet over then leave in pan for 4 minutes on bench to rest. Place a good spoon of the avocado salsa in the middle of a large dinner plate, place fillet on top of salsa skin side up, drizzle the orange vinaigrette around the plate, garnish with a couple of sprigs of picked coriander.
"recipes from Wild Water and Woodsmoke, available for purchase from The Salmon Shop"