Crispy salmon with avocado cream


For the marinade:

  • 1tbsp soy sauce
  • 2 tbsp honey
  • Juice of 1 lime
  • 1tsp sesame seeds
  • Pepper to taste
  • 2 salmon fillets
  • 1tsp olive oil

For the garnish:

  • 2 vines of cherry tomatoes
  • 2tsp olive oil
  • 12 asparagus spears
  • Salt & pepper to taste

For the avocado cream:

  • 1 avocado
  • Juice of 1 lime
  • 1tbsp tahini
  • ¼ tsp Tobasco sauce
  • Salt & pepper to taste
  • ¼ tsp chilli flakes


  1. Preheat the oven to 180C fan.
  2. In a small bowl, combine soy sauce, honey, lime juice, sesame seeds & pepper and whisk well. Set aside.
  3. Heat up the Zyliss Frying pan. When the pan is hot, add the olive oil and pan-fry the salmon fillets (skin side up) for 45-60seconds on each side until golden brown. Spoon the honey & soy marinade over the salmon and fry for another minute or so until the sauce is starting to glaze. Transfer the salmon fillets to a baking tray lined with parchment paper. Place vine tomatoes on the same baking tray, drizzle with olive oil, season with salt & pepper and roast in the oven for 10-12 minutes or until cooked through.
  4. Using the same pan you used to pan fry the salmon, pan fry the asparagus for 3-4minutes until crispy and a little tender. Season with salt & pepper. Set aside & keep warm.
  5. Whilst the salmon & tomatoes are in the oven, start preparing the avocado cream. Using Zyliss 4 in 1 Avocado Tool, cut the avocado in half, remove the stone and scoop the avocado into a food processor. Add the rest of the ingredients and process until smooth.
  6. Serve the salmon on top of asparagus spears with a generous dollop of avocado cream and garnish with roasted tomatoes.