Avocado and salmon are a perfect pair. Try Nadia Lim's take on this classic combination with a sweet and spicy kick!Time: 25 mins Serves: 4 Difficulty: Moderate
4 x 150 g Regal salmon fillets
3 tablespoons jerk marinade (see recipe below)
Avocado Mango Salsa
Flesh of 1 ripe mango, diced
Flesh of 2 firm ripe avocados, diced
1 spring onion, finely sliced
¬Ω red pepper, finely diced, about ¬æ cup
3 tablespoons lime juice
1/3 cup roughly chopped coriander
Heat oven to 220 deg C and line an oven tray with baking paper.
To serve,divide salmon between plates and spoon over some salsa. Serve with coconut rice on the side.
To make coconut rice, combine 2 cups long grain rice, 1 cup water, 2 cups coconut milk and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turnoff heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
To make jerk marinade, place 4 spring onions, chopped, 3 tablespoons chopped thyme, 1 inch ginger, peeled and chopped, 1 tablespoon ground allspice,2 tablespoons brown sugar, juice of 2 limes, 1 tablespoon tomato paste, 4 tablespoons oil, 2 large red chilies and 1 teaspoon salt in a food processor and blend until smooth. Makes ¬Ω - ¬æ cup. Keeps in the fridge for up to 4-5 days.