Blackened Salmon With Green Goddess Avocado Salad

INGREDIENTS

For the fish:

• 4 Dunnes Stores Skin On Salmon Darnes, 190g
• 1 tsp paprika
• 1 tsp chilli powder
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 3 tbsp olive oil or melted butter

For the avocado salad:

• 1 head of romaine lettuce, leaves separated
• 6 radishes, trimmed and thinly sliced
• 2 large avocados, stoned and sliced
• 6 spring onions, trimmed and finely sliced

For the dressing:

• 3 tbsp buttermilk
• 1 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 garlic clove, peeled and finely chopped
• Handful of chives, snipped
• Sea salt and ground black pepper

METHOD

1. Preheat the grill to high. Mix the paprika, chilli powder, cayenne pepper and garlic powder on a flat plate. Drizzle the salmon fillets with olive oil or melted butter and then dip the tops in the spice mix.
2. Place on a grill tray and cook under the grill for about 10 minutes until the top is slightly charred and the fish is cooked all the way through.
3. While the fish is cooking, blitz the ingredients for the dressing in a hand blender until smooth. Season with sea salt and ground black pepper to taste.
4. On a large serving platter, arrange the romaine lettuce, radishes, avocados and spring onions and drizzle over the dressing. Place the salmon fillets on top and serve straight to the table.