Grilled Salmon with Avocado Lime Cream, Fennel & Cucumber Ribbons
Ingredients
- —2 salmon fillets (150 g)
- —1 avocado
- —1 lime
- —1 small fennel
- —½ cucumber
- —2 handfuls arugula
- —2 tbsp extra virgin olive oil
- —1 tbsp pumpkin seeds
- —1 tbsp hemp seeds
- —Fresh dill
- —Fresh chives
- —Sea salt
- —Freshly ground black pepper
Instructions
The combination of warm grilled salmon, fresh fennel, and crunchy cucumber makes this an ideal summer dish. The creamy avocado lime cream gives it a soft, fresh taste without heavy sauces. Plenty of vegetables, high-quality proteins, and healthy fats make for a meal that satisfies for a long time and fits perfectly within a metabolic lifestyle.
Grill the salmon fillets for 4 to 5 minutes on each side until just cooked through.
Meanwhile, puree the avocado with the lime juice, one tablespoon of olive oil, pepper, and a pinch of sea salt into a creamy sauce.
Shave the fennel and cucumber into thin ribbons and mix with the arugula, dill, chives, and the remaining olive oil.
Spread the avocado lime cream on the plates, place the salad on top, and lay the warm salmon over it.
Finish with pumpkin seeds, hemp seeds, and extra lime zest.
Serving Tip
Delicious with grilled green asparagus or a small portion of quinoa when you need extra energy.
Storage Tip
The salad stays fresh for up to 1 day in the fridge. Store the avocado cream separately to minimize discoloration.