Salmon with Avocado Salsa and Crispy Potatoes
Ingredients
- For the salsa
- 2 ripe Avocados
- 3 ripe Tomatoes
- 1 Tbsp lemon juice
- 2 Tbsps olive oil
- salt
- freshly gound peppers
- 1 garlic clove
- For the crispy potatoes
- 2 potatoes
- 200 milliliters vegetable oil (for frying)
- For the salmon
- 4 skinless Salmon
- Pastry flour
- 2 Tbsps vegetable oil
- 30 grams butter
Preparation steps
Cut avocados in half, remove core and peel. Mash flesh with a fork. Rinse tomatoes and cut into quarters. Remove seeds, stalks and pulp and mince flesh. Mince garlic. Mix avocados, tomatoes, garlic, lemon juice and oil. Season with salt and pepper.
Rinse and peel potatoes. Use a vegetable peeler to cut potatoes into long strips, rinse and pat dry with a paper towel. Heat oil in a pan and fry potatoes until golden brown. Remove and place on paper towels to absorb excess oil. Season with salt and pepper.
Rinse and pat dry salmon fillets. Season with salt and pepper and dredge in flour. Heat oil in a pan and fry salmon on both sides. Reduce heat, add butter and turn fillets to coat.
Spread salsa on a plate, top with a piece of salmon and garnish with potato strips. Serve immediately.
