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.