Smoky Salmon with Tomatillo Guacamole
Watermelon Radish Slaw
Cooking time
10 minutes
Servings
2/4
Calories
480 /serving
Best guac on the block! An ingenious mixture of avocado purée, grated tomatillos and lime juice sets the scene for delicately browned salmon rubbed with a smoked paprika spice blend, set off with bright pink pings from a crunchy watermelon radish slaw.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 2 Limes
- 1 Watermelon radish
- 225g Tomatillos
- 150g Shredded cabbage
- 114g Avocado purée
- 10g Iberian Ideas spices (paprika, smoked paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, lemon flavour, chili, bay leaf, lemon oil)
Contains: Salmon
You will need:
Grater
Oil
Salt & pepper (S&P)
Medium pan (non-stick if possible)
Total Fat
29 g
Saturated Fat
5 g
Sodium
810 mg
Total Carb
32 g
Sugars
13 g
Protein
30 g
Fibre
13 g
Preparation
Mise en place
Cut the watermelon radish into matchsticks. Remove the husks from the tomatillos; halve, then grate on the cut-sides. Juice 1 ½ limes; quarter the remaining.
Cook the salmon
Pat the salmon dry and drizzle with oil; season with ⅔ of the spices and S&P. In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired.
Make the tomatillo guacamole
Meanwhile, in a medium bowl, combine the tomatillos, avocado purée, ½ the lime juice, the remaining spices and S&P.
Make the slaw & serve
In a large bowl, combine the cabbage, watermelon radish, remaining lime juice, a drizzle of oil and S&P. Divide the tomatillo guacamole between your plates and spread out in a circular motion. Top with the salmon and slaw. Garnish with the lime wedges. Bon appétit!
Summer eats with @LaurentDagenais
For the month of June, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
