Crispy chilli salmon with avocado sauce

Crispy chilli salmon with avocado sauce

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  • 0:15 Prep
  • 0:05 Cook
  • 4 Servings
  • Capable cooks

Crispy salmon fillets with Middle Eastern spices is the perfect meal for those of us who are short on time.

Featured in
Salmon recipes, Fish & seafood recipes


  • 1 Shepard avocado, halved, stone removed, chopped
  • 1 bunch fresh coriander, stems and leaves chopped
  • 2 tablespoons fresh lime juice
  • 1/3 cup chopped fresh mint
  • 120ml olive oil
  • Salt & freshly ground pepper
  • 1 tablespoon McCormick Middle Eastern Spices (Harissa)
  • 4 (about 180g each) Atlantic salmon fillets, skin on
  • Baby potatoes, steamed, sliced to serve


  • Step 1
    Place the avocado, coriander stems and leaves, lime juice, mint and 1/3 cup (80ml) of the olive oil in a food processor. Process until smooth. Season with salt and pepper.
  • Step 2
    Sprinkle the spice blend evenly over the skinless side of the salmon fillets.
  • Step 3
    Heat the remaining oil in a large non-stick frying pan over a high heat. Cook the salmon, skin side down, for 2 minutes. Turn over and cook the other side for 2 minutes, or until golden. Divide the potatoes and the salmon fillets between serving plates. Top each fillet with a dollop of the avocado sauce.


  • 2642 kj


  • 49g

    Fat Total

  • 10g

    Saturated Fat

  • 45g


  • 90.68mg


  • 2g

    Carbs (sugar)

  • 3g

    Carbs (total)

All nutrition values are per serve
  • Author: Gemma Purcell
  • Publication: Fresh Living



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