Seared Salmon Avocado Salad Recipes

SEARED SALMON AVOCADO SALAD RECIPE

Steps:

• Season the salmon on both sides with sea salt and fresh ground pepper.
• Add bacon into a large non-stick pan* and place it over medium heat. Cook until crispy, about 3-4 minutes on each side, then set aside on a paper towel to absorb the excess fat.
• In the same preheated skillet, add the salmon fillets, top-side down, and cook until golden and flaky, about 4-5 minutes on each side (cooking time may vary depending on the thickness of your fillets).
• Set aside on a large shallow plate or bowl and flake it using 2 forks.
• To the same plate/bowl, add the remaining ingredients: hard boiled eggs, avocado, bacon, cucumber, olives, chives and dill.
• In a mixing jug, whisk all dressing ingredients until well combined.
• Just before serving, drizzle the dressing over the salad and gently toss to combine. If you're meal prepping with this salad, then place it in airtight containers*, separately from the dressing. Refrigerate for up to 3 days.

SEARED SALMON WITH CRAB SALAD AND AVOCADO SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Begin by taking each salmon fillet, wrapping them around, and tying them with some kitchen twine. In a hot saute pan, sear the salmon fillets on 1 side, until crisp and golden brown. Flip the fillets onto the other side and place in the oven for 5 minutes.
• To make the avocado sauce, steep the lemon grass in fish stock and simmer on low heat for 30 minutes to infuse the flavor. Remove the lemon grass from the stock and discard. Place the stock in a blender, add the diced avocados, and blend until smooth. Lastly, add the chives for color and flavor.
• In a medium size bowl, combine the crabmeat, halved tomatoes, and lime juice. Toss lightly and set aside.
• To serve, place the salmon fillets in the center of each plate. Place a spoonful of the crab salad on the side and drizzle the avocado sauce around the plate.