10 minute meal: Crispy salmon fillet with wasabi mayo + a cucumber and avocado salad

The salmon in this dish is crispy on the outside, while buttery and juicy in the middle – it simply melts in your mouth. The salad is zesty and fresh and can be thrown together in minutes. The whole meal is packed full of flavour, textures and nutrients, including loads of omega 3 from the fish and the avocado. It ticks all the right boxes. It’s quick. It’s tasty. It’s oh so satisfying. 

I won’t bore you with details of how busy the past week has been for me, but I will say that I barely had time to think about food, let alone cook it. It was the second time I bought salmon that week (the first fillet ended up in the freezer as I ran out of time to cook it!) and this time I was determined to make it work. I was craving good foods and all I needed to make it was 10 minutes. Then, disaster struck: my digital camera stopped working!  I got depressed, which translated to another salmon fillet in the freezer and tuna salad for lunch instead. Again.

Sounds odd to blame technology for the lack of food on my plate, but since I’m sharing most of my culinary adventures with you, technology plays an important role in the process. Let’s be honest, a hand drawing of salmon and salad on a plate just wouldn’t cut it, would it? 

Needless to say, I’ve been dreading reverting back to the old iPhone camera until I find a more permanent solution*, so I apologise for my less than perfect snaps of the “third time lucky” attempt. But be assured that it tastes divine.

With warmer weather around the corner (and two fillets in the freezer), I’m sure to make this dish again soon.

*buying a new camera

 Serves 2

Crispy salmon fillet with a cucumber and avocado salad

• 1 salmon fillet, rinsed and cut in half longways
• squeeze of lemon juice
• freshly ground black pepper
• 1 tbsp olive oil for frying
• 1 cucumber, cut into ribbons with a vegetable peeler
• 1/2 avocado, diced
• 2 radishes, julienned
• squeeze of lemon juice
• 1 tbsp sweet chilli sauce
• 2 tbsp mayonnaise
• 1 tsp wasabi paste
• 1 tsp fresh dill, chopped

Heat oil in a small fry pan over medium heat. Sprinkle salmon fillets with lemon juice and pepper. Place fillets in the fry pan starting with skin side up and fry for 2 minutes on each side.

In the meantime, toss together cucumber ribbons, avocado, radish, lemon juice and chilli sauce. Combine mayonnaise (gluten-free home-made mayo recipe here), wasabi paste and dill in a small bowl and mix together.

Serve fish with salad and mayo on the side.

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