Recipes of the week | Shepparton News


Lettuce prices can be biting but, due to a good supply, avocados are currently a bargain. Here are some easy ways to serve them.

Swedish Baked Salmon with Avocado Sauce


2 pieces of salmon tail with skin

1 tablespoon olive oil

Avocado chips:

2 small unripe avocados, quartered and peeled

1 egg

1 cup panko breadcrumbs

olive oil spray

Avocado Sauce:

2 peeled garlic cloves

½ cup olive oil

4 tablespoons lemon juice

1 large ripe avocado

Pinch of salt

2 tablespoons chopped fresh dill


Preheat the oven to 180°C.

Line a baking sheet with baking paper. Place the salmon on the paper, skin side down. Drizzle with olive oil.

Cut the unripe avocado and remove the seed. Cut into wedges and peel.

Whisk the egg in a bowl. Pour the breadcrumbs into another.

Dip the avocado wedges in the egg mixture and coat them well with the egg before coating them with the breadcrumbs.

Place the quarters next to the fish. Spray with a little olive oil.

Bake for 12 minutes, until the fish is cooked through and the fries are golden brown.

Meanwhile, place all sauce ingredients in a small bowl of a food processor and blend until smooth.

Transfer fish to serving plates, drizzle with sauce and serve with avocado crisps on the side. Alternatively, you can also serve with extra avocado slices fanned over the salmon.

Point: You can also cook this dish in the air fryer. Simply cook the fish at 170°C for five minutes before adding the avocado chips and continuing to cook for another 8 minutes.

Grilled Halloumi and Dukkah Breaded Avocado Salad with Buttermilk Dressing


200 g halloumi, cut into 5 mm thick slices

olive oil for cooking

250 g mini cucumber, thinly sliced

1 fennel bulb, finely grated

3 handfuls (80g) of arugula

200 g small tomatoes, halved

2 Hass avocados

1 lemon

20 g nut and spice dukkah


⅓ cup buttermilk

1 tablespoon lemon juice

1 tbsp parsley

1 tbsp dill


To make the vinaigrette, combine all the ingredients in a small jar, put the lid on and shake well. Put aside.

To make the salad, heat a heavy-bottomed skillet (cast iron is ideal) over medium heat.

Add a drizzle of olive oil and add the sliced ​​halloumi; once a nice golden color develops, gently flip and grill the other side. Remove from heat and squeeze half a lemon, set aside. This may need to be done in batches depending on how much liquid comes out of the cheese.

In a bowl, combine the arugula, grated fennel, cucumber slices and small tomatoes. Pour half of the vinaigrette and toss to coat well.

Cut the peeled avocado into quarters, squeeze more than half a lemon to prevent it from darkening. Pour the nut and spice dukkah onto a flat plate. Gently drop one avocado wedge at a time into the dukkah to coat one side of the wedge. Repeat the process for the rest of the avocado wedges.

Serve the salad on a large platter, add the halloumi then arrange the breaded dukkah avocado wedges on top. Pour the rest of the vinaigrette and serve immediately.

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