February 2014 - Salmon Escalopes with Dill & Avocado Salad

Eeek, I just realised that I haven't posted this month. There has been a distinct lack of cooking in my house for most of the month. It has been a bit of a food disaster actually and, to be honest, I feel pretty lousy for it. I thought that since it is the last day of the month and I cannot sleep I better get this post done. Although please don't expect too much as it is 2 am....

I ended up making this recipe because it was easy, healthy and from all appearance of the recipe tasty and it was all three.

Salmon Escalopes with Dill & Avocado Salad 

1/4 c olive oil

Zest 1 lemon, (I used limes as the cost of lemons is daylight robbery and they are imported)

1 tbsp lemon juice

1 garlic clove

4 x 200 g skinless salmon fillets 

1/3 c extra virgin olive oil

1 tbsp white wine vinegar

Salad: 

2 Lebanese cucumbers, halved, sliced 

1 avocado, halved, sliced

1 small red onion, thinly sliced

1/2 bunch flat-leaf parsley, leaves picked

1/2 bunch dill, fronds picked 

Combine olive oil, zest and garlic, season. Slice salmon on 45 degree angle into 1 cm thick slices. Coat in marinade and leave for 15 min. 

Pre-heat bbq to high, combine evoo, vinegar & lemon juice. Season well & set aside. 

Combine all ingredients for salad. 

Brush bbq with olive oil and cook salmon for 30 sec each side (I did about 1 minute each side as I prefer it cooked through). 

Toss salad with dressing and serve with salmon. 

*Don't use all the dressing, it makes a ridiculous amount.