1. Combine all ingredients together for the Italian rub ( Italian herbs, smoked paprika powder, chili flakes, brown sugar, and sea salt). Cut the salmon into 4 pieces and coat all sides in the rub. Thread each piece of salmon onto a skewer so you have 4 skewers in total.
2. Cut the avocado in half and remove the pit and skin, then thinly cut the avocados into slices ensuring to keep them in one piece. Put the avocado halves on a nice plate that you’ll use to serve the dish. Press down slowly on the avocado halves to create a concertina effect and set them in the shape of the plate.
3. Grill the salmon skewers on a BBQ or in a hot grill pan until cooked, 10–12 minutes should be enough but check the salmon is cooked to your preference.
4. Serve the salmon skewers on top of the avocado. Decorate the plate with the beansprouts/cress/ mixed greens if using.
Extra serving tip: Serve the salmon skewers on a guacamole taco plate. Grill 4 small flour tortillas in a grill pan or on a barbecue, add chili flakes, lime zest, chopped coriander, avocado slices, finely chopped red onion, cress, paprika (or chili) powder, lime juice and salt to taste.
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Directions
1. Combine all ingredients together for the Italian rub ( Italian herbs, smoked paprika powder, chili flakes, brown sugar, and sea salt). Cut the salmon into 4 pieces and coat all sides in the rub. Thread each piece of salmon onto a skewer so you have 4 skewers in total.
2. Cut the avocado in half and remove the pit and skin, then thinly cut the avocados into slices ensuring to keep them in one piece. Put the avocado halves on a nice plate that you’ll use to serve the dish. Press down slowly on the avocado halves to create a concertina effect and set them in the shape of the plate.
3. Grill the salmon skewers on a BBQ or in a hot grill pan until cooked, 10–12 minutes should be enough but check the salmon is cooked to your preference.
4. Serve the salmon skewers on top of the avocado. Decorate the plate with the beansprouts/cress/ mixed greens if using.
Extra serving tip: Serve the salmon skewers on a guacamole taco plate. Grill 4 small flour tortillas in a grill pan or on a barbecue, add chili flakes, lime zest, chopped coriander, avocado slices, finely chopped red onion, cress, paprika (or chili) powder, lime juice and salt to taste.