Smoky Seared Salmon & Tomatillo Guacamole
with Watermelon Radish Slaw
Cooking time
10 minutes
Servings
2/4
Calories
450 /serving
Best guac on the block! An ingenious mixture of avocado purée, grated tomatillos and lime juice sets the scene for delicately browned salmon rubbed with a smoked paprika spice blend. It's complete with bright pink pings from a crunchy watermelon radish slaw.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 150g Shredded cabbage
- 1 Watermelon radish
- 2 Limes
- 225g Tomatillos
- 57g Avocado purée
- 10g Iberian Ideas spices (paprika, smoked paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, citric acid, sunflower oil, lemon flavour, chili, laurel bay leaf, lemon oil)
Contains: Salmon
You will need:
Grater
Oil
Salt & pepper (S&P)
Medium pan (non-stick if possible)
Total Fat
26 g
Saturated Fat
5 g
Sodium
620 mg
Total Carb
27 g
Sugars
10 g
Protein
30 g
Fibre
9 g
Preparation
Mise en place
- Cut the watermelon radish into matchsticks.
- Remove the husks from the tomatillos; halve, then grate on the cut-sides.
- Juice 1 ½ limes (double for 4 portions); quarter the remaining.
Cook the salmon
- Pat the salmon dry and drizzle with oil; season with ⅔ of the spices and S&P.
- In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired.
Make the tomatillo guacamole
- Meanwhile, in a medium bowl, combine the tomatillos, avocado purée, ½ the lime juice, the remaining spices and S&P.
Make the slaw & serve
- In a large bowl, combine the cabbage, watermelon radish, remaining lime juice, a drizzle of oil and S&P.
- Divide the tomatillo guacamole between your plates and spread out in a circular motion.
- Top with the salmon and slaw.
- Garnish with the lime wedges. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
