SEARED CORIANDER- CRUSTED SALMON WITH CHILLI AVOCADO SALAD AND MINT VINAIGRETTE

Ingredients

1 Tbsp coriander seeds, crushed 1 x 350- 400 g norwegian salmon, side 2 Tbsp soft butter 3 Tbsp olive oil, to drizzle 1/2 red onion, sliced thinly 2 tsp dill, chopped 2 red chillies, seeded and finely chopped (optional, to serve) 50 g radishes, thinly sliced 1 pear, thinly sliced and cut into matchsticks 2 avocado, peeled and halved 3 lemons, juice and zest 40 g watercress leaves, tough stalks removed 3 Tbsp olive oil, to drizzle 1 1/2 Tbsp lime juice 4 Tbsp mint, finely chopped 2 tsp Woolworths non-pareil capers 80 g brown sugar

Cooking Instructions

Pat the coriander seeds onto the salmon. Heat the butter and olive oil in a griddle pan. Sear the salmon, coriander side down, for 2 minutes. Carefully turn over and cook skin side down for 3 minutes. Remove from the heat and allow to cool slightly in the pan. Remove the skin by sliding an egg lifter between the skin and the flesh of the fish. Place on a serving platter and serve with the salad. To make the salad, combine the onion, dill, chilli and radish. Drizzle the pear and avocado with the lime or lemon juice. Combine with all the remaining salad ingredients except the watercress. Place the watercress on the sides of the fish and spoon the salad over the fish. Serve with the vinaigrette.

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