Crispy Salmon & Guacamole Scoops

Cook's philosophy: Take pride in cooking something simply but perfectly - have respect for your ingredients.

Serves 4

  • 4 salmon fillets, skin on (roughly 200g each)
  • salt & pepper
  • 2 tablespoon olive oil
  • 2 avocados, skin and seeds removed mashed
  • a good hit of tabasco sauce - because this is what gives the dish a great lift (optional)
  • 1 medium red or yellow capsicum, seeds removed, 6mm dice
  • 1 zucchini, 6mm dice
  • 2 medium tomatoes
  • 1/2 a small red onion, peeled and finely sliced or 4 - 5 spring onions, finely sliced
  • 1/2 packed cup coriander leaves & stalks, roughly chopped
  • 4 tablespoons lime
  • 3 - 4 baby cos lettuce
  1. Preheat oven to 200ºC or 190ºC fan forced.
  2. Rub salmon pieces with a small amount of olive oil (reserve the rest), season with salt & pepper on skin side, then transfer skin side down onto a cold* non-stick pan, on a low to medium heat. Leave salmon to cook for about 7 - 10 minutes or until the skin is golden and crispy. Flip salmon and cook until there is very little give when you press it gently. Rest with skin side up until cool enough to handle.
  3. Slice all cooked flesh away and return the skin to non-stick pan, on low heat, underside down to crisp up. Meanwhile, with 2 forks, flake the flesh finely and spread evenly onto a baking tray lined with parchment. Drizzle 1 tablespoon of olive oil over the salmon and bake for about 15 - 20 minutes or until very crispy and a deep golden brown. Remove salmon skin from pan (set pan aside without washing) and cool on some paper towel.
  4. To make salsa, scatter capsicum and zucchini onto pan, on high heat to cook in oil rendered from salmon. Don't toss the veges - simply allow them to sit for about 10 seconds or until you can see edges of the veges are slightly blackened. Toss for another 10 seconds then transfer veges to a plate to cool. In a medium mixing bowl combine with tomatoes, onion, coriander, only 2 tablespoons lime, salt and pepper. Set aside.
  5. To make guacamole, simply combine avocado with 2 tablespoons lime, salt, pepper and tabasco to taste. Set aside.
  6. To assemble the scoops, begin with slicing the crispy salmon skin into 5mm slivers. Dollop a small amount of the guacamole in each lettuce cup, 2 tablespoons of the salsa, then a generous sprinkle of the salmon crisps and crispy skin over the top.

*Tip: When cooking salmon, always start with a cold pan and the skin side down. This will ensure the skin crisps up slowly and beautifully, without burning before the flesh cooks completely. Also always serve skin side up and EAT IT! A lot of people aren't used to eating fish skin but it's just like pork cracking - delicious and full of omega 3 fats which are very good for you.

6 Reviews

Celebrity_Slim_Expert

Mon Jul 07, 2014 at 10:31 AM

Hi Loz171, this yummy recipe serves 4 people as a main meal. Enjoy!

Loz171

Sun Jul 06, 2014 at 5:03 AM

Is this a meal or snack celebrity slim? I want to make it but don't know what meal I should have it as!

Gucci101

Tue Mar 11, 2014 at 7:32 PM

Really nice recipe! Tasted great, I changed the recipe a little and added kidney beans which worked great and fills you up that extra bit. I also cooked the salmon in a pan and it worked just as well and was a bit quicker!

Melissa_Karakasidis

Sun Jan 19, 2014 at 8:01 PM

This was so delicious. Loved it!!!!

angela_harvey

Sun Nov 24, 2013 at 3:53 PM

This was delicious and the recipe is for a very generous serving. Very fresh and would highly reccomend.

tarrynnz

Wed Jul 17, 2013 at 5:09 PM

so yummy and very filling!! thanks Poh ;)

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