CRISPY SKINNED SALMON WITH LOVACADO™ SAUCE 

Serves 4

Ingredients

4 x 150 g salmon fillets skin on
4 tablespoons olive oil
1 teaspoon sea salt
2 bunches of Asian greens of choice, washed and roughly chopped
1 tablespoon black sesame seeds

Avocado sauce

1 ripe Lovacado™ avocado, halved, pitted and peeled
1/4 cup basil leaves
1 clove garlic, crushed
1 lemon, juiced
1/4 cup olive oil
1/4 cup cream
Sea salt and freshly ground black pepper
Lemon cheeks to serve

Instructions

1. To make the avocado sauce, place all the ingredients in a small food processor, blend until smooth. Season to taste.
2. Place salmon on a clean surface, skin side up. Drizzle with 2 tablespoons of the oil and rub the salt into skin.
3. Heat a large, non-stick frying pan over medium-high heat. Add salmon, skin side down. Cook for 4 to 5 minutes or until skin is crisp. Turnover and cook for a further 2-3 minutes or until cooked to your liking.
4. Heat the remaining oil in a large wok over a high heat. Add the greens to the wok and stir fry (the water from washing the greens will help the cooking process). Stir through the sesame seeds. Season to taste.
5. Divide the greens between 4 plates. Place the salmon on top and serve sauce on the side.
6. Serve with extra lemon cheeks.