Ingredients

Method

• 400 g salmon
• 2 T olive oil
• 1 small paw-paw, cubed
• 100 g rocket
• 1 ripe avocado, peeled, stoned and quartered
• 1 T red wine vinegar
• Sea salt and freshly ground black pepper, to taste
• 20 g fat free cottage or cream cheese
• Shoestring chips, for serving

Method

Ingredients

Heat a pan over a high heat. Rub the salmon with 2 t olive oil, then sear on both sides in the hot pan.

Dress the paw-paw, rocket and avocado with the vinegar and remaining olive oil. Season with salt and pepper.

Place the salmon on top of the avocado and paw-paw mixture and top with a quenelle of cottage or cream cheese.

Serve with shoestring chips.