4 100gm pieces of salmon or fish fillet scaled skin on
Salt & pepper
Salad Nova or Butter crunch Lettuce leaves
Olive oil extra
2-3 Lemon or Limes cut in half
1 cup Red, green & yellow Cherry tomatoes, some sliced
1 Avocado, sliced
1 Tablespoon Dijon Mustard
3 Tablespoons sherry vinegar
6 Tablespoons olive oil
Crème Fresh to serve
In a jar or small bowl, mix together the sherry vinegar, Dijon mustard, olive oil & salt & pepper. Set aside.
Season fish and lightly sprinkle skin side with olive oil. Fry or grill over charcoal skin side down until crispy, turn and cook a further few minutes. Remove and set aside in a warm place.
Arrange leaves and avocado on a large platter, top with cherry tomatoes.
Pour dressing over the salad. Lay grilled fish slices on the top. Squeeze a little lemon and tuck some extra lime wedges into the side.
Serve immediately with crème fresh in a small bowl on the side.
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