| | Blackened salmon and green goddess wedge salad
Blackened salmon and green goddess wedge salad
Blackened salmon and green goddess wedge salad 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Place avocado flesh in a blender with buttermilk, parsley, juice of 1 lime, anchovies, garlic and spring onion. Season and whiz to a puree. Set aside.
  2. Combine cumin, coriander, paprika, cayenne and coconut sugar in a bowl, then season. Brush the salmon with oil then rub all over with the spice mixture.
  3. Preheat the grill to high and place the fish on a baking tray lined with foil. Grill for 5-6 minutes until blackened on the outside but just cooked in the centre. Set aside to rest, covered with foil, for 5 minutes.
  4. Whisk together 1/4 cup (60ml) olive oil with the remaining juice of 1 lime. Season.
  5. Spread the avocado puree on serving plates. Top with lettuce wedges and radish then flake over the salmon. Drizzle with the dressing and garnish with chervil to serve.
Time for preparing:
10 min.


  • 2 avocados
  • 1/2 cup (125ml) buttermilk
  • 2 tablespoons flat-leaf parsley leaves, chopped
  • Juice of 2 limes
  • 4 anchovy fillets in oil, drained
  • 2 garlic cloves
  • 2 spring onions, finely chopped
  • 2 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 1 tablespoons ground paprika
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon coconut sugar (see Notes)
  • 600g skinless salmon fillets
  • 1/4 cup (60ml) olive oil, plus extra to brush
  • 4 baby cos lettuces, cut into wedges
  • 4 radishes, thinly sliced
  • Chervil leaves, to serve