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Salmon cutlets with guacamole

Get a good-for-you dinner on the table in 20 minutes – wow! - by Pete Evans
  • 10 Apr 2020
Prep: 15 Minutes - Cook: 5 Minutes - Serves 2
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Fast and full of flavour, pan-fried salmon and chunky guacamole makes a fab weeknight dinner. Just right for two, you can easily double or triple the serves.

Ingredients

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

GUACAMOLE

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

Method

  1. To make guacamole, put all ingredients in a bowl and mix to combine. Set aside.

  2. Preheat a large frying pan over medium–high heat.

  3. 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.

  4. Put the salmon on serving plates, spoon over guacamole and serve with coriander sprigs and lime wedges, if desired.

Panfried salmon cutlets with guacamole
Photography William Meppem; styling Lucy Tweed; food preparation Monica Cannataci

For more delicious recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!

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Pete Evans
Pete Evans
Pete Evans is an internationally renowned and household chef, restaurateur, author and television presenter. His passion for food and a healthy lifestyle inspires individuals and families around the world.

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