2 x 230g salmon cutlets
2 Tbsp coconut oil or good-quality animal fat
Sea-salt and freshly ground black pepper, to season
Coriander sprigs (optional), to serve
Lime wedges (optional), to serve
2 avocados, diced
1/2 small red onion, finely chopped
3 Tbsp olive oil
2 Tbsp lime juice, or to taste
1 Tbsp coriander leaves, finely chopped
1 long red chilli, finely chopped
To make guacamole, put all ingredients in a bowl and mix to combine. Set aside.
Preheat a large frying pan over medium–high heat.
Brush salmon cutlets with coconut oil or animal fat, then season with salt and pepper. Cook for 2 minutes on each side, or until flesh is tender and opaque (or cooked to your liking). Allow salmon to rest for 2 minutes.
Put the salmon on serving plates, spoon over guacamole and serve with coriander sprigs and lime wedges, if desired.
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