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Grilled Spice Rubbed Tasmanian Salmon With Avocado Salsa (serves
4)
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Ingredients:
250gms Tasmanian Salmon fillets, skinned, boned
& roughly chopped
2 tbsp light olive oil
2 large leeks, washed & sliced into rings
4 medium potatoes, par-boiled & cut into sml chunks
200gms of ricotta cheese
Salt & pepper to season
1 egg, lightly beaten
2 sheets of ready rolled puff pastry, 1 /3 pastry sheet for
decoration
Egg wash
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Method:
Mix salsa ingredients together & warm Mexican white bread as
per packet instructions.
Mix spices with a little oil.
Rub over fillets.
Pre-heat grill or chargrill pan.
Cook Salmon over medium heat for 3-4mins each side until opaque.
Serve Salmon, salsa & rocket wrapped inside the tortilla.
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