Panfried salmon cutlets with guacamole Recipe - Better Homes and Gardens

Ingredients

2 x 230g salmon cutlets

2 Tbsp coconut oil or good-quality animal fat

Sea-salt and freshly ground black pepper, to season

Coriander sprigs (optional), to serve

Lime wedges (optional), to serve

GUACAMOLE

2 avocados, diced

1/2 small red onion, finely chopped

3 Tbsp olive oil

2 Tbsp lime juice, or to taste

1 Tbsp coriander leaves, finely chopped

1 long red chilli, finely chopped

Method

1. To make guacamole, put all ingredients in a bowl and mix to combine. Set aside.

2. Preheat a large frying pan over medium–high heat.

3. Brush salmon cutlets with coconut oil or animal fat, then season with salt and pepper. Cook for 2 minutes on each side, or until flesh is tender and opaque (or cooked to your liking). Allow salmon to rest for 2 minutes.

4. Put the salmon on serving plates, spoon over guacamole and serve with coriander sprigs and lime wedges, if desired.

Photography William Meppem; styling Lucy Tweed; food preparation Monica Cannataci

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