CostaExchange Australia’s premiere grower and marketer of fruit and vegetables

Crispy Skinned Salmon with
Avocado & Orange Salsa

Serves 4

Ingredients

1 large avocado
2 oranges
2 ½ tbs chopped mint
3 spring onions, finely chopped
3tsp lemon juice
1tbs olive oil
2tsp butter
4 x 150g salmon steaks, skin on
Salt and pepper
2 handfuls rocket

Method

1. Finely grate 2 teaspoons of orange zest from the oranges and place in a bowl. Remove segments from the oranges with a sharp knife, place in the bowl and squeeze in the juice from the remaining pieces of orange. Stir in the avocado, mint, spring onions and lemon juice. Season with freshly ground black pepper.
2. Heat oil and butter in a large non-stick fry pan over a medium heat. Season salmon well on both sides. Cook salmon skin-side down for 3-4 minutes, until crisp. Turn salmon and cook for a further 3 minutes.
3. To serve pace salmon skin-side up on a bed of rocket and top with a generous spoonful of salsa.

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