Recipe | Spiced salmon with edamame & creamy avocado sauce

Sometimes, you just want a comforting meal that feels indulgent without being heavy. This dish is exactly that, with its lovely balance of creamy avocado sauce and spiced salmon, while still being packed with nutrition.

Serves 4

Prep time 20 minutes

Cook time 25 minutes

Ingredients

200 g (1 cup) farro, rinsed

4 x 150 g salmon fillets, skin removed, cut into 4 cm cubes

1 tablespoon extra-virgin olive oil

1 teaspoon sweet paprika

1/2 teaspoon finely chopped garlic

1 teaspoon pure maple syrup

2 Lebanese cucumbers, cut into thin rounds

160 g (1 cup) frozen podded edamame beans, thawed

1 handful of coriander leaves

80 g (1/2 cup) sesame seeds, toasted

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Creamy avocado sauce

1 large avocado, flesh scooped out

2 cm piece of ginger, roughly chopped

1 jalapeno chilli, deseeded, roughly chopped, plus extra to serve (optional)

3 spring onions, roughly chopped

zest and juice of 1 large lime

1 handful of coriander leaves, roughly chopped

pinch of salt flakes

2–3 tablespoons coconut cream

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Method

Bring a saucepan of water to the boil. Add the farro and turn the heat down to low. Gently simmer for 15–20 minutes until the farro is tender but still has a bit of bite (just the way I like mine). If you prefer your farro to be more tender, cook for a further 5 minutes. Drain, rinse under cold water and set aside.

Prep the salmon. Place the salmon in a shallow bowl and toss with the olive oil, paprika, garlic and maple syrup until evenly coated.

Now for the creamy avocado sauce. In a food processor or using a hand-held blender, blend all the ingredients until smooth.

Time to fry! Heat a large frying pan over medium– high heat, add the salmon and pan-fry for 2–3 minutes per side until golden and just cooked through.

Serve it up. Divide the farro, cucumber, edamame and salmon among serving bowls. Drizzle generously with the avocado sauce, sprinkle on the coriander leaves, extra jalapeno, if using, and the sesame seeds, then serve.

TIP: You can swap the farro for white or brown rice, quinoa, cauliflower rice or pearl barley.

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