KEY POINTS:
Serves 4
Flesh of one avocado
2 cups coriander leaves and stalks
1/2 cup mint leaves
1 clove garlic, peeled
2 tsp salt
1 tsp caster sugar
2 Tbs lemon juice
1/2 cup coconut cream
4 salmon fillets or steaks
Olive oil
Sea salt and freshly ground black pepper
1. In the bowl of a processor, put the first eight ingredients and puree until smooth, check for seasoning and adjust if necessary.
2. Heat a frypan and when hot add a little olive oil and fry the salmon for 3 minutes on one side until golden, season then turn over and repeat adding a couple of minutes if necessary depending on the thickness of the salmon. Serve with a dollop of the paste. Because of the avocado, this paste needs to be eaten on the day it is prepared.