Serves: 4 - Time:
If charred lettuce is a new and slightly strange concept to you bear with me-I promise it is delicious. You will need a griddle pan to get the right degree of charry flavour. However, I don’t recommend cooking the salmon on the griddle-it does have a tedious tendency to stick which is why I prefer to cook the skewers under the grill. Tesco sell a tasty smoky chipotle and smoked paprika paste.
- 100ml plain yogurt
- 1 tablespoon chipotle paste
- Grated zest of 1 lime
- 2 tablespoons finely chopped coriander, plus a little extra for garnish
- 600g skinless, boneless salmon, cut into 2cm
- 4 baby gem lettuces, halved lengthways
- 4 tablespoons avocado oil or olive oil
- 2 avocadoes, halved and stoned
- 3 spring onions, trimmed and finely chopped
- Juice of ½ lime
- Mix together the yogurt, chipotle paste, lime zest and coriander. Stir in the cubes of salmon and leave for about 1 hour. If you are using wooden skewers you can soak them in cold water so they don’t burn under the grill.
- Heat a griddle to very hot. Brush the cut sides of the lettuces with a tablespoon of the oil and place, cut-side down on the griddle. Cook for about 5-6 minutes then turn over and cook the lettuces for a further 3-4 minutes. Lift out and arrange on a large serving plate. Slice the avocadoes and place them around and over the lettuces. Sprinkle over the spring onions. Mix together the lime juice and remaining 3 tablespoons of oil and season with salt and ground black pepper. Drizzle over the salad.
- Heat the grill to high. Thread about 3 pieces of salmon onto each skewer. Place the skewers on a baking tray and grill for about 6 minutes or until the salmon is evenly coloured. Turn the skewers over and continue to grill for about 4-5 minutes. Leave for a couple of minutes before arranging the skewers on top of the salad. Scatter over some chopped coriander.