Salmon on Avocado with Beans

Ingredients

100g sashimi-grade salmon, cut into cubes
200g green beans, trimmed, blanched and refreshed
1 Lebanese cucumber, thinly sliced
2 long green shallots, thinly sliced
Baby herbs, to serve

Spiced Black Vinegar Dressing

1/4 cup (60ml) chilli oil
1/3 cup (80ml) extra virgin olive oil
2cm piece (10g) ginger, finely grated
1 tbs toasted sesame seeds
2 tbs Chinese black (chinkiang) vinegar

Green Goddess Sauce
​
1/2 cup coriander leaves, roughly chopped
1/2 avocado
2 tbs each hulled tahini & natural yoghurt
1 tsp sesame oil
1 tbs lime juice

Method

1. For the dressing, whisk together the chilli oil, olive oil, ginger, sesame seeds and black vinegar. Set aside.
2. For the green goddess sauce, in a small food processor, whiz all the ingredients together until smooth. Chill until needed.
3. Place the salmon, beans, cucumber and long green shallot in a bowl and with one-quarter of the dressing, season to taste and toss to combine. Divide green goddess sauce among plates and top with salmon mixture. Season to taste and scatter with baby herbs to serve.

​