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Seared Salmon Fillet on Avocado Pea Mash

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Salmon Fillet

  • 4 x 180g salmon fillet (boned)
  • 2 tbsp olive oil
  • 400g green peas
  • 1 tbsp parsley (chopped)
  • 3 – 4 tbsp mint (chopped)
  • 1 tbsp avocado oil
  • 2 tbsp lemon juice
  • 2 avocados (halved, peeled and chopped)
  • Sea salt and pepper to taste

Avocado Chimichurri

  • 1 bunch coriander
  • ½ cup rice or white wine vinegar
  • 1 bunch flat leaf parsley, no stems
  • 1 tbsp (2 – 3 cloves) garlic (chopped)
  • 1 tbsp oregano
  • ¼ cup lime juice
  • 1 jalapeno chilli (roasted and deseeded)
  • 2 avocados (diced)
  • Salt and pepper to taste
  • 1/3 cup water
  • ¼ cup olive oil


Seared Salmon Fillet

  1. Make avocado chimichurri. Set aside.
  2. Boil peas for 3 minutes and drain.
  3. Add peas, avocado oil, lemon juice and 1 avocado to a bowl. Using a stick blender, make a rough purée. Fold in the remaining avocado and chopped herbs and season with salt and pepper. Taste for flavour, and add more mint if needed. Keep warm.
  4. In a skillet, heat olive oil till smoking. Sear salmon, skin side down and until crispy - approximately 2 minutes on each side, or finish in 200°C oven.

Serve on top of 2 tbsp of pea and avocado mash, with 20ml serve of avocado chimichurri on top.

Note: The salmon can also be barbecued or oven roasted.

Avocado Chimichurri

  1. Roast the jalapeno chilli over an open flame till blackened, then place in a plastic bag to sweat for 5 minutes.
  2. Slice the chilli in half, deseed and remove blackened skin.
  3. In a blender, combine all the ingredients except the oil. While the blender is running, slowly add the oil to thicken. Add a bit more warm water if necessary to thin. Reserve for service.

Note: Makes approximately 28 x 20 ml serves

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