The combo of avocado, salmon, and chilli has to be one of my all-time favourites and this salad is no exception, it’s delicious!
To make this lovely salad, first coat your salmon in chilli relish, and bake in the oven. I like mine rare to medium rare.
While the salmon cooks, you make the pickled zucchini, you could also use carrots or red onion, or cauliflower. We are just pickling in vinegar and sugar.
Make the chilli sour cream by mixing the chilli, sour cream and lemon together until you are happy with the flavour.
When you are ready to assemble, add a layer of greens, then the zucchini, then the avocado, and the salmon. When handling the salmon, I like to use my hands and just let pieces fall off naturally.
Finish with the creamy dressing and some poppy seeds, and some seasoning.
If you don’t like salmon?
You could easily use chicken or lamb.
Don’t like chili?
You could use tomato relish
Short on time?
Use fresh cucumber instead of pickled zucchini.
Salmon Chili & Avocado Salad
- 120 grams Salad greens
- 200-300 grams Salmon fillet, skin on size depends on how many people you are serving
- 5 tbsp Anathoth Sweet Chilli Relish
- 3 tbsp Sour cream
- 1 Lemon
- 1 Zucchini
- 1 tbsp White sugar
- 1 tbsp White vinegar
- 1 Avocado
- 1/2 tsp Poppy seeds
- Salt & Pepper
- Herbs & edible flowers optional
Preheat oven to 180 degrees.
Line a baking tray with baking paper.
Check your salmon for any pin bones and remove.
Place your salmon, skin side down, on the baking paper.
Take 2 tablespoons of relish and coat the salmon with it.
Place in the oven and cook until you are happy with the cooking degree. I like the salmon to be on the underside, and remember it will keep cooking a little once you remove it from the oven. But you can cook this more if you like it that way. It will take around 8-12minutes.
While the salmon is cooking, prepare your salad and dressing.
Take your zucchini and peel long strips with a vegetable peeler, in a medium sized bowl, add the vinegar and sugar and reserve.
Mix the sour cream and 3 tablespoons of sweet chilli relish with the juice of half the lemon until smooth, reserve.
Take your salad plate/bowl scatter over the salad greens and herbs and edible flowers, if using.
Using tongs, scatter over the zucchini.
Slice the avocado and add this to the salad. Squeeze the other half of the lemon over the greens and avocado.
Top with large chunks of salmon. I like to use my hands to break the salmon up and let it naturally fall into place. But if you prefer you can use a spoon to gently break up the fillet of salmon before draping it onto the salad.
Top with dollops of the dressing and a scattering of poppy seeds, and a few more herbs if you like.
Season with salt & pepper.
Serve right away.