John Myers
Avocado & Salmon with Chimichurri
The perfect avocado & salmon with chimichurri recipe with a picture and simple step-by-step instructions.
- 1 Red pepper
- 1 Tomato
- 1 small Onion
- 2 Garlic cloves
- 0,5 bunch Parsley
- 1 tsp Black peppercorns
- 100 ml White wine vinegar
- 1 tsp Salt
- Pepper
- 2 tsp Sugar
- 1 tsp Dried oregano
- 2 tbsp Olive oil
- 2 Ripe avocado
- 1 Lime
- 500 g Salmon fillet
- Clean and wash the bell peppers and tomatoes. Peel the onion and garlic. Finely dice everything. Wash and roughly chop the parsley.
- Coarsely grind the pepper. Mix with white wine vinegar, 1 teaspoon salt, 2-3 teaspoons sugar and oregano. Mix with the prepared vegetables and cover and chill overnight.
- Halve the avocados, stone, peel and cut into wedges. Drizzle with lime juice.
- Wash salmon, pat dry and cut into 4 pieces. Fry in 2 tablespoons of hot oil for 2-4 minutes on each side, season.
- Divide the avocado and salmon on 4 plates. Drizzle with chimichurri. White bread goes well with it
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