Avocado salad with salmon fillet

STEP BY STEP

Let's make something delicious.

1. 01

   Preheat the oven grill. For the marinade, wash the limes in hot water and finely grate the zest of 2 limes. Juice all the limes. Reserve 4 tbsp of the lime juice, then whisk the remaining juice with the lime zest, oil, soy sauce, sugar, salt and pepper.

2. 02

   Wash the coriander. Finely chop half and pick the leaves from the remaining half. Halve the avocados, remove the stones and scoop the flesh out of the skins with a spoon. Cut the flesh into cubes or slices and drizzle with the reserved lime juice. Drain the chickpeas in a sieve, reserving 5 tbsp of the liquid. Rinse the chickpeas under cold water and leave to drain. Rinse the salmon under cold water, pat dry, cut into thick slices and drizzle with ⅓ of the marinade. Place the salmon on a baking tray lined with baking paper and cook under the hot grill for about 3 minutes.

3. 03

   Blend the chickpea liquid with half the remaining marinade and the chopped coriander until smooth and frothy. Mix the chickpeas, avocado and coriander leaves with the remaining marinade and spread over a serving platter. Arrange the salmon and coriander foam on top and serve.