Pan Fried Salmon, Tomato Tom Yum Salsa & Avocado Purée

Serves: 6
Prep Time: 45 minutes
Cooking Time: 15 minutes

Simple, fresh, and absolutely delicious – Peter’s Easter inspired recipe is sure to impress any time of year. As always, enjoy with good wine and great friends.


100-150gm salmon fillet per serve
6 ripe tomatoes
1 red capsicum
100ml white balsamic
100ml vegetable oil (plus extra for frying)
1 heaped tablespoon of Tom Yum paste
2 avocados
2 limes
salt & white pepper


Tomato Tom Yum Salsa

De-seed tomatoes and capsicum, cut into small cubes. Mix vinegar, vegetable oil, Tom Yum paste, juice of one lime, salt & pepper, then combine with tomato mix.

Avocado Purée

Remove skin & seed from avocados, place in blender with salt, pepper, and juice of one lime. Purée until smooth.


Pan fry salmon in hot oil to your liking, season with salt & pepper.


Place salsa on plate, top with salmon & avocado to serve.

More Recipes Here

Sangria Cocktail

Sangria Cocktail

With freshly cut strawberries, blueberries, orange and apple, this sangria is spicy, flavoursome and textural, making it the perfect addition to your Christmas drinks list!

BBQ Lamb Chops & Tarragon Bread Salsa

Clarkey’s done it again. He’s made another big call. This time, he reckons our yet-to-be-released Melting Pot Shiraz will taste amazing with this bold salsa and a juicy barbequed lamb chop! But he was right last time, so we think we can trust his judgement. Good on ya, Clarkey!

Pin It on Pinterest