Mexican-Spiced Crispy Pores and skin Salmon with Avocado Salsa

Pink, firm-fleshed fish like salmon is cooked to perfection on this heart-healthy meal that’s huge on style (and low on effort).

Substances

• 2 x 170 g (or so) salmon fillets, deboned and pores and skin on
• 2 tbs coconut or extra-virgin olive oil
• Sea salt and freshly floor black pepper
• Coriander sprigs, to serve
• Lime wedges, to serve

For the Mexican spice rub

• 1/2 tsp sea salt
• 1/2 tsp floor cumin
• 1/2 tsp chilli powder
• 1/2 tsp smoked paprika

For the Avocado Salsa

• 2 avocados, diced
• ½ purple onion, finely chopped
• 3 tbs extra-virgin olive or avocado oil
• Finely grated zest and juice of 1 lime
• 1 tbs finely chopped coriander leaves
• 1 lengthy purple chilli, finely chopped

Technique

Step 1.
For the avocado salsa, place all of the components in a bowl and blend gently, protecting the avocado chunky.

Step 2.
In a small bowl, combine the Mexican spice rub components.

Step 3.
Utilizing a pointy knife, rating the salmon fillets alongside the pores and skin and season nicely with the spice rub, rubbing it into the pores and skin and the rating marks.

Step 4.
Preheat your fry pan to medium-hot and grease with the oil. Prepare dinner the salmon, skin-side down for 4-6 minutes or till the pores and skin is golden brown and crispy and the fish is starting to cook dinner by. Flip and proceed to cook dinner for one more 2–3 minutes or till cooked to your liking. Take away from the warmth and permit to relaxation for two minutes.

Step 5.
Place the salmon on plates and season nicely with salt and pepper. Spoon over the avocado salsa and serve with some coriander sprigs and lime wedges.

Serves 2