Avocado Salmon Salad
Aperçu
Pan-seared salmon over romaine, cucumber, tomato, red onion and avocado, dressed with an olive oil, mayonnaise and vinegar dressing. The source names no country and the combination is a broadly Western one, so it sits in Worldwide Recipes with its URL unchanged. Salmon is the reason. It is a cold-water fish of the North Atlantic and North Pacific and is not native to African waters, so while it is imported and eaten in African cities, it belongs to no African tradition. The dishes Africa builds on its own fish are quite different: Senegalese thieboudienne with thiof, Ghanaian grilled tilapia with banku, Libyan haraimi, Egyptian sayadeya. The technique worth taking from it is the sear. The salmon goes into a warm pan skin side up and is left alone for about four minutes until one side is golden, then turned for another three. Moving it early is what tears the flesh and stops it colouring. The avocado goes in raw at the end and should be added just before serving, since it browns quickly once cut. The dressing is blended separately and drizzled over rather than tossed through, which keeps the leaves crisp.
Ingrédients
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient. Cuisine, allergies et votre propre jugement
Préparation
- 1
Coat the salmon with paprika, garlic and salt.
- 2
Warm a large non-stick skillet with oil over medium-low heat, then raise it to medium-high.
- 3
Place the salmon in the pan and cook until golden brown on one side, about 4 minutes.
- 4
Turn the fish over with a spatula and cook until it feels firm to the touch, about 3 minutes more.
- 5
Prepare all the salad ingredients and mix them in a large bowl.
- 6
Slice the salmon and arrange it over the salad.
- 7
Blend the dressing ingredients together.
- 8
Drizzle the dressing over and serve.
Notes de l’Africook
- Leave the salmon alone once it is in the pan. Four minutes untouched is what gives the golden crust; moving it early tears the flesh.
- Take it off while the centre is still slightly translucent. It carries on cooking off the heat and overcooked salmon goes dry and chalky.
- Slice the avocado at the very last moment. It browns within minutes of being cut and there is no way back.
- Drizzle the dressing rather than tossing it through, so the leaves stay crisp rather than wilting.
- Salt the salmon just before it goes in the pan. Salted early it draws out moisture and will not sear.
- Tinned or hot-smoked salmon works if you want to skip the cooking entirely, and makes this a five minute assembly.
Questions fréquentes
Is this an African dish?
No, and the source makes no claim that it is. Salmon is a cold-water fish of the North Atlantic and Pacific, not native to African waters, and the salad combination is broadly Western. It sits in Worldwide Recipes under Global, with its URL left unchanged so any existing search traffic is preserved.
What are the African fish dishes?
Many, built on local fish rather than salmon. Senegalese thieboudienne uses thiof, a large grouper. Ghanaian grilled tilapia is eaten with banku. Libyan haraimi is fish in a spicy tomato and caraway sauce. Egyptian sayadeya is fish with spiced rice. Each belongs to a specific tradition.
How do I stop the salmon sticking?
Get the pan properly hot before the fish goes in, use enough oil, and then leave it completely alone. Salmon releases from the pan by itself once a crust has formed, usually around four minutes. If it resists when you try to turn it, it is not ready and needs another minute.
Can I make it ahead?
Partly. The salmon can be cooked and refrigerated, and the leaves, cucumber, tomato and onion prepared in advance. The avocado must be sliced at the last moment and the dressing added just before serving, or the leaves wilt and the avocado browns. Assembled, it does not keep.
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