- 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
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.