Curious Ceviche Inspired Salmon

Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices. Add the avocado to a medium bowl.

Roughly chop the coriander (stalks and all). Zest half of the limes, then halve them. Crush the peanuts in the unopened sachet using a rolling pin.

Add the lime zest, olive oil for the dressing (see pantry for amount), half the coriander and half the peanuts to the avocado. Toss to combine and set aside. 

Peel and grate the garlic (or use a garlic press).

In another medium bowl, combine the juice from the limes, the garlic, chipotle paste (see ingredients for amount) and honey (see pantry for amount).

Stir in the remaining coriander and peanuts. Season with salt and pepper. Set your dressing aside.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Pat the salmon dry with kitchen paper, then season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish.

Once hot, carefully place your salmon into the pan, skin-side down. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down.

Cook for 4-5 mins before turning over and cooking for 2-3 mins on the other sides. IMPORTANT: The fish is cooked when opaque in the middle.