Salmon fillet with avocado salsa

Name: Salmon fillet with avocado salsa
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g Basmati Rice; 7-10 Tbsp Salt; 1 red onion; 2 small avocados; 2 Limes; 7-10 Tbsp Pepper; 1 Pomegranate; 4 pieces of salmon fillet (approx. 175 g each); 2 TABLESPOONS Oil; 6 Stem(s) Coriander

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

200 g Basmati Rice
7-10 Tbsp Salt
1 red onion
2 small avocados
2 Limes
7-10 Tbsp Pepper
1 Pomegranate
4 pieces of salmon fillet (approx. 175 g each)
2 TABLESPOONS Oil
6 Stem(s) Coriander

Directions

1
Prepare rice in boiling salted water according to package instructions. Peel and finely chop the onion. Cut avocados in half and remove the core. Remove the flesh from the skin and cut into small cubes.
2
Halve the limes and squeeze them. Mix avocado, 1 tbsp lime juice and diced onion, season with salt, pepper and possibly lime juice. Cover the salsa and put it in a cool place.
3
Halve the pomegranate and remove the seeds from one half. Wash the fish, dab dry, season with salt, pepper and a little lime juice. Heat the oil in a pan. Fry the fish for about 5 minutes while turning, remove.
4
Meanwhile, wash the coriander, shake dry and chop the upper third of the stems finely. Add the coriander to the salsa. Drain the rice. Mix rice and pomegranate seeds. Arrange fish, rice and avocado salsa on plates and garnish with coriander if desired.