- 2 x 170 g (or so) salmon fillets, deboned and skin on
- 2 tbs coconut or extra-virgin olive oil
- Sea salt and freshly ground black pepper
- Coriander sprigs, to serve
- Lime wedges, to serve
For the Mexican spice rub
- 1/2 tsp sea salt
- 1/2 tsp ground cumin
- 1/2 tsp chilli powder
- 1/2 tsp smoked paprika
For the Avocado Salsa
- 2 avocados, diced
- ½ red onion, finely chopped
- 3 tbs extra-virgin olive or avocado oil
- Finely grated zest and juice of 1 lime
- 1 tbs finely chopped coriander leaves
- 1 long red chilli, finely chopped
For the avocado salsa, place all the ingredients in a bowl and mix gently, keeping the avocado chunky.
In a small bowl, mix the Mexican spice rub ingredients.
Using a sharp knife, score the salmon fillets along the skin and season well with the spice rub, rubbing it into the skin and the score marks.
Preheat your fry pan to medium-hot and grease with the oil. Cook the salmon, skin-side down for 4-6 minutes or until the skin is golden brown and crispy and the fish is beginning to cook through. Turn and continue to cook for another 2–3 minutes or until cooked to your liking. Remove from the heat and allow to rest for 2 minutes.
Place the salmon on plates and season well with salt and pepper. Spoon over the avocado salsa and serve with some coriander sprigs and lime wedges.