The combination of lightly poached salmon and smoky avocado makes this dish a real winner, avocado’s have exploded in popularity recently and if you’ve never tried them grilled before, get ready to fall in love! They’re great as a side dish.
3 Chopped Spring Onions
1 Fillet of Salmon
50ml White Wine
1/2 Stock Cube
1 Red Chili
1 tsp Olive oil
90g Garden Pea’s
Season salmon with salt and pepper and place in a oven proof dish about 8in x 5in, add the stock cube, wine and water, the liquid should come about half way up the fish, wrap in tin foil and cook in oven at 180c for around 8mins.
Cut avocado in half and remove stone, cut chili in half and rub onto flesh of avocado drizzle with oil and place flesh side down in very hot griddle pan for 3-4 minutes, pivot half way through cooking to obtain a cross cross appearance.
Flake Salmon and spoon out avocado and had all other ingredients with a drizzle of olive oil.