Servings: 4
Preparation: 20 minutes
Cooking: 12 to 15 minutes
Ingredients
4 salmon steaks
30 ml (2 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
16 to 24 Grelot potatoes, cooked, cut in half
Salt and pepper to taste
Guacamole
2 ripe avocados
30 ml (2 tbsp) red wine vinegar
90 ml (6 tbsp) coriander leaves
½ garlic clove, minced
30 ml (2 tbsp) shallot, minced
8 drops Tabasco Chipotle
250 ml (1 cup) pineapple, diced
Salt and pepper to taste
Lime parsley
8 basil leaves, finely chopped
120 ml (8 tbsp) coriander leaves, finely chopped
2 garlic cloves, minced
125 ml (1/2 cup) olive oil
15 ml (1 tbsp) honey
2 limes, juice and zest of 1 lime
Salt and pepper to taste
Preparation
Preheat the barbecue to maximum.
On the barbecue grill, sear the salmon fillets coated in the fat of your choice, 2 minutes on each side. Add salt and pepper and continue cooking indirectly, with the lid closed, for 8 to 10 minutes.
At the same time as the salmon, sear the potato halves and cook indirectly.
In a bowl, using the blender, puree the avocado, vinegar, coriander, garlic, shallot and Tabasco. Check the seasoning. Set aside in a bowl then add the pineapple.
Finely chop the basil and coriander
In a bowl, mix the basil, coriander, garlic, olive oil, honey, lime zest and juice, salt and pepper. Check the seasoning.
In each serving bowl, spread a little pineapple guacamole, distribute the potatoes, place a salmon fillet and then, on top, distribute the parsley.
