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Avocado Oil


bouche
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My tastebuds and appetite for inspiring ingredients got hijacked today down at the Byward Fruit (and vegetable) Market. There was an italian dude giving samples of a goat cheese spread made with this imported avocado oil which he infused with garlic. He also had pieces of baguette to sample the oil ala carte. It was really quite extraordinary.

Anyway, he talked my taste and smell centre into buying a small 750 ml bottle for $14.99 and gave me some recipes. He promised me 16 more recipes if I sent him an email letting him know how I made out. I really love that kind of sale experience. True to the heart. The proprietor of the market over heard me contemplating the recipes with sharon, and he pointed out that he's been using the stuff and prepared the salmon recipe. He ended up pointing us to his best and freshest produce to create the recipe with. Great sale.

Tomorrow's dinner is ripped off from Jamie Oliver but subs in the avocado oil for the olive oil and is composed of the following fresh ingredients and method.

Seared Salmon with Courgettes, Asparagus, and Rocket

4 (6 ounce/170g) salmon fillets, skinned

Extra-virgin olive oil

4 baby courgettes (zucchini), sliced lengthways

4 yellow courgettes (summer squash), roughly chopped (if not available,

use green courgettes)

Pinch Maldon sea salt

2 good handfuls thin asparagus

200g (about 7 ounces) rocket (arugula)

2 lemons, halved

For the dressing:

Large handful of fresh thyme, leaves picked

Maldon sea salt

4 tablespoons extra virgin AVOCADO OIL

1 lemon, juiced

Season the salmon fillets and lightly drizzle them in olive oil. Season the

courgettes and asparagus with salt.

Heat a griddle pan (or, ideally, use a barbecue) and, when very hot, sear

the salmon and vegetables until nicely char-grilled. This should only take

a few minutes on each side.

Meanwhile, make your dressing. In a pestle and mortar, bash the thyme

with a pinch of salt until nicely bruised (or you can finely chop the thyme

if you don’t own a pestle). Pour in the olive oil and lemon juice and stir.

Remove the salmon and vegetables from the heat. Toss the vegetables

with the rocket, drizzle with the dressing and serve with the salmon.

Finish off with a bit more dressing drizzled over the salmon. Serve with

half a lemon. Lovely.

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Difficulty: Easy

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The salad is organic Arugula, grilled baby squash, baby courgette (zucchini), and baby asparagus, dressed with avocado oil, lemon, salt and pepper. The salmon was brushed with the Avocado oil and seasoned with kosher salt, seared on high heat. Nothing could have been simpler.

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