MEXICAN SPICED SALMON
We are huge fans of chipotle in adobe sauce. Made from jalapeños that have been smoked and dried, then rehydrated in a tomato sauce, they are fabulous for adding a little heat and some colour in a marinade, but also are brilliant to spike flavour to a crème fraîche sauce.
Zest the lime (and cut the lime into wedges for serving) and combine with the chipotle, garlic powder, oregano, ground cumin and olive oil. Marinate the salmon in the mix for at least 30 mins.
For the salad, put the potatoes in a saucepan of cold, salted water and bring to the boil, then simmer for 5 mins or until just tender. Drain well, sprinkle with a little vinegar and 1 Tbsp olive oil and set aside to cool. Use a peeler or mandoline to thinly slice the cucumber into ribbons, slice the avocado and green chilli. When ready to serve, combine the potato, cucumber, avocado and green chilli with the remaining vinegar and olive oil and season to taste.
Combine the crème fraîche and chipotle and loosen with a dash of water if required.
On a hot plate or grill, fry the salmon over a medium heat for 3-4 mins on each side (or a little more if you prefer it cooked through). Serve with the salad, lime wedges and with a dollop of the chipotle sauce.
For the Salmon:
1 La Morena chipotle in adobe sauce, finely chopped
1 tsp Farro garlic powder
2 tsp Farro dried oregano
2 tsp Farro ground cumin
2 Tbsp Speroni olive oil
4 Mt Cook Alpine salmon fillets
For the salad:
800g new potatoes, cut in 1 cm slices or if small in half
1 Tbsp white wine vinegar, plus extra for drizzling
2 Tbsp Speroni extra virgin olive oil
4 baby cucumber
1 green chilli, thinly sliced
½ cup coriander leaves
For the sauce:
½ cup Zany Zeus crème fraîche
1-2 La Morena chipotle from a can of chipotle in adobe sauce, finely chopped