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Smoky Salmon and Avocado Salad

This dish combines flaky, smoked salmon baked to perfection with a creamy avocado mash, tossed with fresh herbs, red onion, and citrus for a vibrant, satisfying salad. The textures range from flaky fish to buttery avocado and crunchy sesame seeds, creating a colorful, fresh presentation. It’s a quick, elegant meal that highlights simple ingredients in a beautifully balanced way.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 4 fillets salmon fillets preferably skin-on
  • 2 avocados ripe
  • 1 lemon for juice
  • 1 lime for juice
  • 1/4 cup red onion finely chopped
  • 1/2 teaspoon chili flakes adjust to taste
  • 2 tablespoons olive oil for mash and baking
  • 2 tablespoons toasted sesame seeds for garnish
  • 1/4 cup fresh cilantro chopped

Equipment

  • Baking sheet
  • Mixing bowls
  • Forks and knives
  • Lemon squeezer

Method
 

  1. Preheat your oven to 200°C (390°F) and line a baking sheet with foil or parchment paper.
  2. Place the salmon fillets skin-side down on the prepared baking sheet. Season lightly with salt and pepper, then bake for 12-15 minutes until the fish flakes easily with a fork and has a smoky aroma.
  3. While the salmon bakes, halve the avocados, remove the pits, and scoop the flesh into a mixing bowl.
  4. Add a squeeze of lemon juice, a drizzle of olive oil, and a pinch of chili flakes to the avocado. Gently mash with a fork until creamy but still slightly chunky, adjusting the seasoning as needed.
  5. Once the salmon is cooked and slightly cooled, flake it into bite-sized pieces using forks or fingers, being careful to remove any skin or bones.
  6. Finely chop the red onion and cilantro, then add them to the mashed avocado along with a splash of lime juice. Mix gently to combine.
  7. Toss the mashed avocado mixture with the flaked salmon, ensuring the ingredients are evenly distributed and coated with the citrusy flavors.
  8. Transfer the salad to serving plates, then sprinkle toasted sesame seeds on top for crunch and garnish with extra cilantro if desired.
  9. Serve immediately to enjoy the contrast of warm, flaky fish with the cool, creamy avocado and fresh herbs.