This is not the type of flavours you would usually expect to put with salmon but it is absolutely delicious. This also works very well with other types of fish and I have made it with tuna in the past which worked quite well.

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Ingredients

For the Salmon

2 salmon steaks (can also use tuna or other firm fish)
1 tsp of ground coriander seeds
1 large fresh lime (will use both the juice and zest)
2 tbsp of olive oil
A pinch of black pepper and sea salt to taste

For the Red Pepper

1 medium red onion
1 large red pepper, sliced lengthways
1 tsp sweet paprika
1 teaspoon of cumin powder
1/4 tsp of red chilli flakes (more if you like it spicy)
1 large clove of garlic
1 tbsp of apple cider vinegar
3 tbsp of olive oil

For the Avocado

1 large ripe avocado
3 tbsp of fresh chopped coriander
The juice of one large lime
A pinch of sea salt

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Method

Pat dry the salmon with paper towel, drizzle with a little olive oil and sprinkle with black pepper.

Heat olive oil in a frying pan over a medium heat. Add sliced onion and red pepper, cover with a lid and allow to gently cook for 5 minutes, stirring a couple of times.

Add paprika, cumin, garlic, apple cider vinegar and chilli flakes. Cook through for a further 4-5 minutes until red pepper has softened and slightly browned.

Remove from the pan and set aside.

Add olive oil to the frying pan and turn up the heat slightly.

Add the zest of one lime and the coriander seeds and allow flavours to infuse with the oil.

Keeping the heat high add the salmon steaks, skin side down then turn down the heat to medium again.

Drizzle with the juice of the lime and cook salmon for 2 minutes each side (longer if you like it well done).

Use a spoon to baste the salmon in the lime and juices.

While this is cooking, cut up a large avocado, add chopped coriander and lime juice. Season to taste with black pepper and a little sea salt.

Serve with a large green salad to ensure the protein to vegetable ratio is maintained.