Another treat from the travels.


  • 6 skinless salmon fillets (175g, pin bones removed)
  • olive oil, for brushing
  • juice of 1/2 lemon
  • 3 ripe avocadoes
  • 25 g wild rocket
  • for the dressing:
  • 12 semi sun-dried tomatoes in oil (drained and roughly chopped)
  • 200 ml olive oil
  • 1 tsp fresh lemon juice
  • pinch of chilli powder
  • 3 fresh basil leaves
  • salt and freshly ground black pepper


  • To make the dressing, place the sun-dried tomatoes in a food processor with the olive oil, lemon juice, chilli powder and basil leaves. Blend together for about 1 minute or until you have achieved a fairly smooth texture. Season to taste and transfer to a jug.
  • Cut each the salmon fillet into three pieces. Heat a griddle pan until smoking hot. Season the salmon pieces and brush each one with a little olive oil, then place in griddle pan. Reduce the heat and cook for 3-4 minutes on each side until just cooked through and golden brown. Remove from the heat and sprinkle over the lemon juice.
  • To serve, cut each avocado in half and remove the stone, then carefully peel away the skin. Drizzle a little of the dressing into the centre of each plate and place a fanned out avocado half in the centre. Arrange three pieces of the salmon around the edge of each plate. Scatter around the rocket and drizzle over a little more of the dressing.

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