Piri piri salmon with griddled avocado recipe

3 ratings

Whether you're having a romantic dinner for two or you simply want to make this just for yourself, this spicy salmon is a great dish to add to your midweek repertoire. Marinated with piri piri spices, the flaky, juicy fish is made impossibly more delicious combined with zesty pearl barley and lightly charred avocado. See method

  • Serves 2
  • 5 mins to prepare and 25 mins to cook
  • 666 calories / serving

Ingredients

  • 100g (3 1/2oz) pearl barley
  • 4 spring onions, trimmed
  • handful flat-leaf parsley, leaves chopped
  • 2 tsp piri piri seasoning
  • 2 tsp olive oil
  • 2 salmon fillets, from sustainable sources
  • 1 avocado, peeled, halved and stoned

For the dressing

  • 50ml (2fl oz) soured cream
  • 1 lime, zested and juiced
  • 1 tsp clear honey

Each serving contains

  • Energy

    2760kj
    666kcal
    33%
  • Fat

    38g 55%
  • Saturates

    10g 48%
  • Sugars

    4g 4%
  • Salt

    1.3g 21%

of the reference intake
Carbohydrate 47.9g Protein 33.9g Fibre 4g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the pearl barley in a pan and cover with cold water. Bring to the boil and simmer for 15 minutes. Drain and set aside.
  2. In a small bowl, mix together the soured cream, lime juice and honey. Season to taste.
  3. Preheat a griddle pan. Add the spring onions and cook for 5 minutes. Remove and roughly chop. Toss through the barley along with the lime zest, parsley and some seasoning. Keep warm.
  4. In a small bowl, combine the piri-piri with the oil. Brush generously over the salmon. Return the griddle to the hob over a medium heat. Sear the salmon for 1 minute on each side, then transfer to a baking tray and bake for 10 minutes.
  5. Meanwhile, put the avocado halves, cut-side down, on the griddle and cook for 5 minutes, until lightly charred. To serve, divide the barley, avocado and salmon between 2 plates and drizzle over the dressing.

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