Salmon with chimichurri (paprika-tomato dip) on avocados

Name: Salmon with chimichurri (paprika-tomato dip) on avocados
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 red pepper; 1 Tomato; 1 small onion; 2 Garlic cloves; 1/2 bunch Parsley; 1 TEASPOON black peppercorns; 100 ml White wine vinegar; 1 TEASPOON Salt; 2-3 TEASPOONS Sugar; 1 TEASPOON dried oregano; 100 ml + 2 tablespoons oil; 2 Avocados; 7-10 Tbsp Juice of 1 lime; 4 Salmon fillets (approx. 100 g each); 7-10 Tbsp black pepper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 red pepper
1 Tomato
1 small onion
2 Garlic cloves
1/2 bunch Parsley
1 TEASPOON black peppercorns
100 ml White wine vinegar
1 TEASPOON Salt
2-3 TEASPOONS Sugar
1 TEASPOON dried oregano
100 ml + 2 tablespoons oil
2 Avocados
7-10 Tbsp Juice of 1 lime
4 Salmon fillets (approx. 100 g each)
7-10 Tbsp black pepper

Directions

1
Clean and wash the bell pepper and tomato and dice them. Peel onion and garlic and cut into fine cubes. Wash the parsley, dab dry, put some aside for garnishing, chop the rest. Crush pepper in a mortar. Whisk vinegar, salt, pepper, sugar and oregano.
2
Beat 100 ml oil in a thin stream. Mix marinade well with the prepared ingredients. Cover and leave to cool overnight. Halve the avocados, remove stones and peel the flesh. Cut avocados into slices and sprinkle with lime juice. Wash salmon and pat dry. Heat 2 tablespoons of oil in a coated pan and fry the salmon fillets in it for 2-4 minutes on each side. Season with salt and pepper. Arrange the avocado on 4 plates. Place salmon on top.
3
Heat 2 tablespoons of oil in a coated pan and fry the salmon fillets in it for 2-4 minutes on each side. Season with salt and pepper. Arrange the avocado on 4 plates. Place salmon on top. Spread chimichurri over it. Add the rest of the chimichuri. Garnish with parsley
4
12 hours waiting time