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Seared
Salmon On Split Cherry
Tomatoes And An Avocado Oil
Dressing This
recipe uses Avocado oil imported from New Zealand. from Elysian Isle Avocado Oils in Oregon.
Recipe by Craig Searle
I N G R
E D I E N T S
4-1/3 lb salmon portions
1 clove of garlic (finely chopped)
1 large red chili (remove seeds and slice thinly)
3.4 ounce Elysian Isle Avocado Oil
fresh picked coriander (cilantro) leaves
1 3/4 cups cherry tomatoes
salt and pepper
I
N S T R U C T I O N S
Season salmon with salt and pepper. Place a little Elysian Isle Avocado Oil in a hot pan
and sear salmon on both sides. Remove and place in hot oven to finish cooking (M/R).
Add cherry tomatoes to hot pan and let them sear and split. Add chopped chili, garlic and
Elysian Isle Avocado Oil to heat through, remove when hot and place on to plates. Cut
salmon on the diagonal and place onto the tomatoes. Garnish by scattering the coriander
leaves on the dish.
**Craig Searle is Executive Chef at Puka Park Lodge, Pauanui, New Zealand.
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Cold-pressed Avocado oil from New Zealand.
Available at GourmetSleuth.com
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