Blackened Salmon, Grilled Lettuce & Avocado Cream
This might seem a bit fancy and involved, but I promise you, it’s really 3 very simple components brought together in no time to deliver a restaurant quality dish, that is fresh, super healthy and comforting. The blackened seasoning mix will create a spicy and herby crust on the salmon fillet, which the garlicky and citrusy avocado cuts through perfectly, accompanied by the perfect crunch of the lettuce, which has picked up all that delicious Blackened spice mix as it’s fried in the same pan as the salmon.
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Bring a large saucepan of water to the boil and cook the jasmine rice according to packet instructions.
Make the avocado cream. Add all the ingredients to a food processor and blitz until combined.
Mix the blackened seasoning ingredients in a small bowl.
Pat the salmon fillets dry using kitchen towels, then coat the salmon fillets all over, apart from the skin, side with seasoning mix.
Heat the oil in a non-stick pan, sear the salmon fillets, skin-side up for 3 minutes on medium-high heat, swirl the salmon around in the pan a few times as it’s cooking to soak up all the oil and ensure it doesn’t stick, then flip and cook for 2 minutes, skin side down. Remove the salmon and set aside, in the same pan cook the lettuce face down for 2 minutes, then flip and cook for 1 minute, until showing colour and slightly charred.
Make the rice dome. Pack the rice into a small bowl, microwave for 2 minutes, then place the bowl on your serving plate, upside down and carefully lift the bowl away leaving a rice dome.
Spread roughly 2 tbsp of the avocado cream on the plate, place the salmon on top of the avocado cream and serve the lettuce along side the salmon and rice. Squeeze a wedge of lemon over the salmon before slicing into it.
Ingredients
Serves 2
Blackened Seasoning:
- Tsp of smoked paprika.
- Tsp of garlic granules.
- 1/2 of dried oregano.
- 1/2 tsp of mild chilli powder.
- 1/2 tsp of salt.
- 1/2 tsp of ground black pepper.
Avocado Cream (we’ll only use 1/4 the quantity per serving, leaving 1/2 of the quantity remaining for another time):
- 1 medium avocado - the riper the better!
- 100g of 0% fat greek yoghurt.
- Juice of 1/2 a lemon.
- A handful of fresh coriander - chopped.
- 1 clove of garlic - crushed or finely chopped.
- Tbsp of cold water, or more to loosen if needed.
- A tiny pinch of salt.
To serve:
- 100g of uncooked jasmine rice (we will only be using 100g of cooked rice, so you might have a bit leftover). 2 x 110g salmon fillets.
- 1/2 tbsp of extra virgin olive oil.
- 1 dulce verde or romain lettuce.
- 2 wedges of lemon, to serve.
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