This is hardly a recipe I’m afraid. But it is the kind of thing I am eating lots of at the moment. I had a look through Hugh Fearnley-Whittingstall’s latest cookery book recently: Three Good Things. Many of the recipes in it are so simple but really delicious. It’s a book that seems to me to really reflect my home cooking and shows simple ingredients that work so well together, rather than complicated or elaborate recipes.
Whilst I’m in favour of learning new skills and challenging yourself in the kitchen, when it comes to every day cooking, I find my approach to be very simple, as it’s often this kind of food that I really find myself craving. This salad is one of my favourites.
Salmon and avocado salad
1 fillet good quality salmon, skin on
1 large, ripe hass avocado, sliced
1 tbsp extra virgin olive oil
A queeze of fresh lemon juice
Salt and pepper
Cook the salmon fillet however you like. I like to pan fry it, skin side down in a non-stick pan until just cooked. This usually takes around 10 minutes for a large fillet on a moderate-hot heat.
Once the salmon is cooked, remove the skin and flake the fillet. Combine with the lettuce and sliced avocado. Drizzle over the oil, lemon juice and season with salt and pepper. Enjoy without delay.