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Recipes
Seared Salmon On Split Cherry Tomatoes And An Avocado Oil Dressing
Seared Salmon On Split Cherry Tomatoes And An Avocado Oil Dressing
Seared Salmon On Split Cherry Tomatoes And An Avocado Oil Dressing
photo credit: Ev Thomas
This recipe uses Avocado oil imported from New Zealand. from Elysian Isle Avocado Oils in Oregon. Recipe by Craig Searle
Recipe By:
Craig Searle
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Ingredients
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
Instructions
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.
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