Name: Use Shepherd avocados in Clarissa Feildel’s salmon and avocado grain salad
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4
Ingredients: Salmon; 2 teaspoons ground paprika; 4 small salmon fillets, skin on; 1 tablespoon honey; Grain salad; 1 cup cooked brown rice; 1 cup cooked tricolour quinoa; 6 spring onions, sliced; 1 red or yellow capsicum, finely chopped; 1/2 cup cashews, toasted and chopped; 2 tablespoons sunflower seeds, toasted; ½ cup sultanas; ½ bunch flat leaf parsley, chopped; 2-3 shepherd avocadoes, chopped; Dressing; 2 tablespoons extra virgin olive oil; 3 tablespoons soy sauce; 2 – 3 tablespoons mirin; Juice of 1 fresh lemon; 1 clove garlic, crushed; Sea salt and ground black pepper, to taste

Everyone rues the day that Shepherd avocados appear on supermarket shelves. They’re not as soft or textural as a Hass avocado, but that doesn’t mean we should condemn them just yet. Shepherd avocados are ideal for chopping up in light salads because they keep their shape and structure. Clarissa Feildel has a salmon and grain salad that is perfect for a Shepherd avocado to sneak into. Trust us, this underdog avo will be your new favourite autumn purchase.

Ingredients

Salmon

2 teaspoons ground paprika

4 small salmon fillets, skin on

1 tablespoon honey

Grain salad

1 cup cooked brown rice

1 cup cooked tricolour quinoa

6 spring onions, sliced

1 red or yellow capsicum, finely chopped

1/2 cup cashews, toasted and chopped

2 tablespoons sunflower seeds, toasted

½ cup sultanas

½ bunch flat leaf parsley, chopped

2-3 shepherd avocadoes, chopped

Dressing

2 tablespoons extra virgin olive oil

3 tablespoons soy sauce

2 – 3 tablespoons mirin

Juice of 1 fresh lemon

1 clove garlic, crushed

Sea salt and ground black pepper, to taste

Method

Step 1

For the salmon: Sprinkle underside of salmon pieces with paprika.

Step 2

Add salmon, skin side down to a cold non-stick frying pan. Turn on heat to medium high. Cook until skin is golden and crisp. Turn and cook for a further 1 to 2 minutes, until cooked to your liking. Drizzle with honey. Set aside for 5 minutes before slicing into large pieces.

Step 3

For the grain salad: Cook brown rice and quinoa following packet directions and spread onto a tray to cool. Transfer to a large bowl. Add onions, capsicum, cashews, seeds, sultanas and parsley. Toss gently to combine. Set aside

Step 4

For the dressing: Whisk ingredients in a bowl. Season with salt and pepper

Step 5

Divide grain salad among plates. Top with avocado and salmon. Spoon over dressing.

Tip for cooking salmon

Adding salmon to a cold pan stops the skin from shrinking and curling.

Clarissa Feildel Chef

As an accomplished cook, author and television presenter Clarissa Feildel has always had food at the heart of everything she does. Clarissa’s Nyonya/Chinese and Sri Lankan background has given her a melting pot of dishes in her repertoire, which she uses every day when feeding her family.