Lime Salmon Salad With Avocado, Charred Pepper and Cashew Nuts

Updated at: Wed, 16 Aug 2023 18:49:49 GMT

Step 1

Preheat your oven to 200C/180C fan/gas mark 6. Halve the pepper and discard the core and seeds. Cut lengthways into large wedges. Place onto one side of a lined baking tray. Drizzle with oil and if you’d like to, season with salt and pepper. Toss to coat. Roast on the top shelf of your oven until soft and slightly charred, 18 mins.

Step 2

Heat a medium frying pan on medium-high heat with a drizzle of oil. Season the salmon on both sides with salt and pepper. Lay the salmon into the pan, skin-side down, lower the heat to medium and fry until the skin starts to crisp, 5 mins. In order to get crispy skin on the fish, don’t move it around when it’s cooking skin-side down. IMPORTANT: Wash your hands and equipment after handling raw fish.

Step 3

While the salmon cooks, zest the lime the cut into wedges. Peel and grate the garlic (or use a garlic press). Mix the garlic and zest in a small bowl.

Step 4

Once the peppers have been in the oven for 8 mins, place the salmon skin side down on the opposite side of the tray. Rub the lime zest mixture into the salmon. Roast on the top shelf of the oven for 10 mins. IMPORTANT: The salmon is cooked when opaque in the middle.

Step 5

In a small bowl, combine the dijon mustard and olive oil (see ingredients for amount). If you’d like to, season with salt and pepper. Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh in one piece, then thinly slice. When the salmon has 3 mins left, add the cashews to the tray and return to oven so they toast for the remaining time.

Step 6

Divide the lettuce between your plates and top with the avocado, fanning the slices out. Add the roasted peppers and lime zest salmon. Crumble the feta over the plates, then add the cashews and drizzle with the dijon dressing. Garnish with a lime wedge and serve.

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