Ingredients:

  • 4 (170g) Salmon fillets, center-cut, skin-on
  • 15ml Extra virgin olive oil
  • 5g Smoked paprika
  • 2.5g Cumin
  • 2.5g Garlic powder
  • 2.5g Sea salt
  • 1.25g Black pepper
  • 2 Large avocados, diced into 1/2-inch cubes
  • 75g Greek feta cheese, crumbled
  • 1/2 Red onion, finely minced
  • 1 Jalapeño, seeded and finely diced
  • 15g Fresh cilantro, chopped
  • 30ml Fresh lime juice
  • 1 pinch Red pepper flakes

Instructions:

  1. Pat the salmon fillets completely dry with paper towels. Mix the smoked paprika, cumin, garlic powder, salt, and pepper in a small bowl. Rub the 15ml of olive oil over the flesh side of the fish, then press the spice mixture firmly into the meat until it's fully coated.
  2. Place a large skillet over medium high heat. Once the pan is shimmering, lay the salmon skin side down. Cook 5-6 minutes until the skin is shatter crisp and releases easily from the pan.
  3. Flip carefully and cook for another 3-4 minutes. The internal temperature should hit 52°C (125°F) for medium rare, or 60°C (140°F) for firm flakes.
  4. While the salmon rests, combine the diced avocado, crumbled feta, minced red onion, jalapeño, and cilantro in a bowl. Pour the 30ml of lime juice over the top. Add a pinch of red pepper flakes. Toss gently with a spoon until the ingredients are coated but the avocado remains in distinct cubes.
  5. Plate each fillet while it’s still warm. Generously spoon the avocado feta salsa over the top, letting some of the lime juice and feta bits spill onto the plate. Serve immediately while the salmon is hot and the salsa is chilled.