Ingredients
Main ingredients
- 4 fillets of fresh salmon (about 200 g each)
- olive oil, salt and pepper
For the picadillo
- 1 avocado pear
- 1 red tomato
- 1 small spring onion
- 80 g of sweetcorn
- some sprigs of cilantro
- the juice of half a lemon
- olive oil, salt and pepper
For the garnish
- 12 small red potatoes and 200 g of green beans
How can you avoid the fish breaking?
Always place the fish with the skin upwards at the beginning and do not turn it until it had changed color. This way you will avoid it sticking or breaking when you handle it.IN THE KITCHEN
- For the garnish: Boil the potatoes in a pot with abundant salted water for 20 minutes. Remove them and let them cool. Trim the green beans and put them into the same boiling water. Cook for about 3 minutes, remove, and submerge in cold water. Set aside. Cut the cold potatoes in half and set them aside.
- For the picadillo: Peel the avocado, remove the stone and dice. Sprinkle with lemon juice so it does not go black. Remove the stalk of the tomato and dice like the avocado. Repeat the same process with the spring onion. Place the cut ingredients in a bowl and add the drained corn. Add salt and pepper, sprinkle olive oil and stir. Add the chopped cilantro, stir again, and set aside.
ON THE BARBECUE
- Place the FISH GRILL on the barbeque grill and preheat to 500ºF. Coat the salmon with oil, add salt and pepper. Place the fish on the FISH GRILL with the skin facing upwards and place potatoes on the grill. Cook for 6-8 minutes. Then turn the fillets over and cook for 1-2 minutes more.
- Serve the salmon with the potatoes, green beans and the picadillo. Add salt to taste and add a little more oil. Finish with some more cilantro.
