Serves 6
This green sauce is a take on the Chilean Pebre sauce with punchy flavours – a real winner and so delicious with salmon and the chunky salsa.
Ingredients
6 x 200 g salmon fillets
Green herb sauce
60 g fresh coriander leaves, roughly torn
1-2 small red chillies, seeded and chopped
1 clove of garlic, crushed
30 ml (2 tbsp) white wine vinegar
90 ml (6 tbsp) avocado or olive oil
Avocado salsa
3 celery stalks, halved lengthwise and sliced
1 red pepper, cubed
250 ml (1 cup) frozen whole kernel corn, rinsed
2 ripe Gem® avocados, cubed, plus extra to serve
60 ml (¼ cup) lemon juice
30 ml (2 tbsp) avocado or olive oil
salt and pepper to taste
large handful fresh coriander
Method
1. Green herb sauce: Place all the ingredients in a bowl and blend with a stick blender until smooth.
2. Avocado salsa: Gently mix the celery, pepper, corn and avocado with the lemon juice and half of the oil together in a large bowl. Season with salt and pepper and add fresh coriander.
3. Heat the remaining oil in a large pan over a medium heat and fry the fish for a few minutes. Turn over and fry until just cooked, but not dry. Season with salt and pepper.
4. Serve the fish on a generous serving of salsa with dollops of the green herb sauce and extra cubes of avocado.
Tip
1. Any firm fish will be delicious in this recipe. Try tuna or dorado.
