Sticky salmon with radish and avocado
- April 2011
- Serves 8
- Hands on time 20 mins
This sticky salmon salad recipe makes a great starter for a dinner party.
- 23.4g (4.1g saturated)
- 4.5g (3.5g sugars)
- 4 small skinless salmon fillets
- 2 tbsp rapeseed oil
- 1 lemon
- 2 tbsp runny honey
- Pinch of sugar
- 2 tbsp extra-virgin olive oil
- 1 tbsp roughly chopped fresh dill, plus extra to garnish
- 100g radishes, finely sliced
- 3 avocados, halved, pitted and sliced lengthways
- Put the salmon in a bowl with the rapeseed oil, the zest of the lemon and the honey. Mix gently to coat, then set aside.
- Carefully remove the skin and pith of the zested lemon with a sharp knife, then slice between the membranes to remove the segments, discarding any seeds. Chop into chunks and reserve 1 tbsp of juice in a separate bowl.
- Heat a non-stick pan over a medium-high heat, then add the marinated salmon. Cook for ›2-3 minutes on each side until sticky on the outside and just cooked in the centre. Cool the salmon to room temperature, then flake into generous chunky pieces.
- Meanwhile, season the reserved lemon juice with salt, pepper and a pinch of sugar, then whisk in the extra-virgin olive oil and chopped dill. Toss the sliced radishes and avocados very gently in the dressing.
- Add the salmon to the radishes and avocados, then carefully combine with the lemon segments. Season to taste, garnish with a few extra dill sprigs, then serve.
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