Seared Salmon On Split Cherry Tomatoes And An Avocado Oil Dressing

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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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    • 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


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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