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Salmon, Herby Scones Salsa and Avocado “Butter”

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Ingredients

Adjust Servings:
2 x 100g Salmon Fillets
Scones:
175g Spelt Flour
2tsp Baking Powder
3tblsp Fresh Thyme - chopped
1 pinch Salt
100ml Water
Avocado Butter:
1 Lime - juice
1 Avocado - peeled and stoned
Salsa :
50g Spring onions - chopped
4 Large Tomatoes - de seeded and cut into small squares You can use the seeds and removed flesh in a soup, sauce or juice.
1tsp Sesame Seeds
2tsp Coconut Aminos
1tsp Honey
1 Lime - juice

Salmon, Herby Scones Salsa and Avocado “Butter”

Ingredients

  • Scones:

  • Avocado Butter:

  • Salsa :

Directions

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Steps

1
Done

Scones:
Mix spelt flour, baking powder, salt, thyme and olive together. Gradually add the water until it comes together to form a firm but wet dough (you may need slightly more or less water it’s why you add it slowly).

2
Done

Form a cube with the mix. Roll out to 1cm thick. Mark into 8 pieces. Bake for 15 minutes.

3
Done

Season the salmon, bake for 10-12 minutes.

4
Done

Avocado butter:
Mash the avocado with the lime juice a fork (how smooth you like it is dependent on personal preference – I like it smooth to use as a “butter” on the scones). Season.

5
Done

Salsa:
Mix the spring onions, tomatoes lime juice, sesame seeds, aminos and honey and mix together. Season.

6
Done

Check the scones – if ready they will sound hollow when tapped. Remove when cooked. Cut into the 8 cubes.

7
Done

Remove the salmon from the oven.

8
Done

Serve 2 pieces of scone, a salmon fillet, half the avocado and half the salsa per a person.

RdC

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Waffles
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Baked Salmon French beans, Cranberries and Hazelnuts.
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Baked Salmon French beans, Cranberries and Hazelnuts.

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