Pan-fried salmon with coriander paste
( SERVES 4 )
17/4/2007
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Ingredients
(You can click on ingredients to see more related recipes)
| 1 | Avocado, (flesh of) |
| 2 cups | Coriander, (leaves and salks) |
| ½ cup | Mint leaves |
| 1 clove | Garlic, (peeled) |
| 2 tsp | Salt |
| 1 tsp | Caster sugar |
| 2 tbsp | Lemon juice |
| ½ cup | Coconut cream |
| 4 | Boneless salmon fillets |
| 1 | Olive oil |
| 1 | Salt & freshly ground pepper |
Directions
- In the bowl of a processor, put the first eight ingredients and puree until smooth, check for seasoning and adjust if necessary.
- Heat a frypan and when hot add a little olive oil and fry the salmon for 3 minutes on one side until golden, season then turn over and repeat adding a couple of minutes if necessary depending on the thickness of the salmon.
- Serve with a dollop of the paste. Because of the avocado, this paste needs to be eaten on the day it is prepared.
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