Course: second
Difficulty: easy
Dishes: 4
Time: 15′ prep. 30′ cooking
INGREDIENTI
400 g fresh salmon fillet, skinless
50 ml Dot gin
1 lime (juice and grated zest)
1 tablespoon sugar
1 tablespoon coarse salt
1 clump of fresh dill, chopped
2 ripe avocados
1 lime (juice)
1 tablespoon olive oil
1 fresh chili pepper (optional), finely chopped
A few fresh cilantro leaves (optional)
Salt and pepper to taste.
METHOD
Step 1
In a bowl, mix the gin, lime juice and zest, sugar, salt, chopped dill, and a sprinkle of black pepper. Place the salmon fillet in an ovenproof dish or resealable plastic bag and pour over the marinade, making sure the salmon is completely covered. Cover the dish with plastic wrap or close the bag. Let the salmon marinate in the refrigerator for at least 4 hours, preferably overnight, turning the fillet halfway through to make sure it marinates evenly.
Step 2
Cut the avocados in half, remove the pits, and scoop out the pulp with a spoon. In a bowl, mash the flesh of the avocados with a fork until creamy. Add the lime juice, olive oil, salt, pepper and chili (if using). Mix well.
If desired, add a few chopped fresh cilantro leaves for an extra touch of freshness.
Step 3
Remove the salmon from the marinade and dry it lightly with kitchen paper. Cut it into slices. Spread the avocado cream on a serving plate. Arrange the marinated salmon slices on top of the avocado cream. Decorate with a few dill leaves and, if you like, add some grated lime zest and a drizzle of olive oil.